How To Make Bacon. Traditional Collar Bacon. #Makingbacon #Baconcuring #SRP

[Music] okay then my friends what we have here is a hole shoulder of pork let me just show you it doesn't look too appetizing that way but that's the way it would be obviously head to hear shoulders you've got the hock but that gives you to my american friends is the boston butt so this bit here is a boston butt what we call the spare rib now what i want to do as i take this apart is i want to keep that spare rib or boston butt whatever you want to call it and cure it to make an old-fashioned collar bacon so what i need to do first it's just saw through there now you can take this any size you want normally you would try and hit the ball joint but i'm going to take it just a little shorter the other part we can roll for a roasting joint and of course the trim full of sausages so just cut through that ah there's our what would be the boston butt and this if we were to trim it up by just taking these ribs off i'm just taking that neck scraggly bit of neck and the blood meat this is a very very old school roasting joint used to be really cheap but you've got a lot for your money take out those veins so that there is a classic hand of paw but also if we were to cut here we would have a picnic ham so there's so many things you can do with this but what i'm going to do very quickly is i want to take the hook off so we're just loosening around the joint you can see there just with our knife in job is a good one so what i'll do quickly is i'll just skin this of course by all means you could roast this or even again cure it use it exactly as you would a ham hock but all i'm going to do quite crudely quite quickly is just get that trim off of sausages by just following the bone some prime sausage meat there if ever there was some so we get rid of the bone over there now on to this so like i said we can bone and roll this as a shoulder joint obviously you'll be able to pull this as well you haven't just got to use the spare rib the boston butt i actually find that the way this shoulder is made up it pulls a lot easier than that bad boy so just a bit of tunnel boning now tunnel boning is exactly what it says you tunnel down to it and along it instead of just the obvious obvious way would be slash across there take the bone out tunnel bearing a little bit more skill just using the point of your knife just easing it down ease one end loosen off the other end and the trick is not to slash the meat too much and once you've got it loose you can properly work on it you can see there my knife scraping down the bone and it should start to loosen out just work your way around it pretty much as you can see that just pops out and for all intents and purposes that just needs rolling but i'm just going to take a bit of trim off for the all-important sausage meat then we can get on and cure down that spare rib so what we need to do is trim any bits of funk out and what i'm going to do is trust that up nice so just start in the middle nice and simple and we can tie it off just to hold it together just so it doesn't try and burst out that's all it's for tie it up like an old football so a needle pulling thread so all i need to do now let's check our shape try and roll it like that so first thing we need to do is score nice sharp knife how do i go on this angle get the string and do the business so not too tight then just want to get a nice even shape there's not a lot of pressure on those strings at all so just trim up the ends square it off there we have one shoulder of pork ready to roast beautiful so it's going to quickly nip through this trim real quick sausages skimming along the skin years ago they would have put the skin in as well i mean we've moved on in leaps and bounds what we put in our sausage i've said it many times before there's no more lips and [ __ ] just good quality meat as you can see there and like i've said in a lot of my sausage videos the ratio about 30 fat 70 percent lean so you're looking at something like that you know that is kind of a perfect sausage making ratio just tidy them bits up and put them over there right now we go on to this so like i said we call this the spare rib or the sparib some people call it it's actually spout s-p-a-r-i-b so no e in it absolutely fantastic roasting joint when it's like this raw in fact it's my favorite and of course my friends over the pond beloved of you guys and gals the boston butt so just nipping the neck bone out when a lot left on that what there is goes over there so already looking a lot better than it did just working through that i can go in and basically all we need to do is take out the scapular the blade bone and i'm going to get the easy cure curing salts way out well weigh the meat see how much it weighs and then give it 30 grams of cure for every kilo of meat now the trick is here or the tricky thing is i haven't got any big vacuum pack bags so if you're gonna do it at home you could do it in a ziploc bag but what i'll do is i'll cut it down smaller and do two let's get over that ledge done right so look what we got here so i am going to square that up it's what we do knife is poor get all that lovely back fat off so to my american friends then this is the boston but if we were to go down that scene that piece of meat there we years ago would leave the bone in take down that scene and just sell these as spare with chops but obviously times move on taste move on pulled pork is king so i'm just seeing how big that is and how big a backpack i've got see if i can get it in one first thing i need to do is weigh out the cure okay my friends couldn't be any easier with this wonderful easy cure or insecure whatever you want to call it all you need to do is weigh your chosen piece of porkage so i've weighed this this weighs 2.8 kilos so for every kilo you give it 30 grams of the insta cure or easy cure you can get this anywhere online uh check out western founder they sell it it's absolutely brilliant stuff all measured out you haven't got to worry about the salt the sugar you know and the nitrate it's all done for you so 2.8 kilos of pork 30 gram per kilo so 2.5 kilos is 75 grams and then every 100 gram after that is 3 grams so that's 84 grams so what we need to do and what you've got to make sure you do is get a good covering but the main thing to worry about is all the nooks and the crannies so give it a good massage in there you know any holes get it in make sure you get a good good covering and give it a good old massage like i say put a bit of barry white on lower the lights lie in front of the fire and just rub men and have a cigarette and a cuddle afterwards so yeah it really is this easy and if you do it in a tray like this any bits you catch you can just dot it in and of course if you're going to use a container use a plastic one you'd want to use metal because the salt will react but yeah just give it a rub man have you had a hard day you know let me take your cat away now i'm leaving the rind on mine obviously you can take yours off and all that's left to do once we got a good coverage and a good rub in is we want to measure the thickness then and that will determine how many days it stays in the bag so i've got me old measuring tape and obviously doing that trimming will give you more of a uniform shape so that's coming in it two and three quarter inches so you need to give it a day for every half an inch now i am that clever i shall put this in a bag work it out and get back to you now the beauty with this stuff is even if you left it in for 10-12 days because the measurements are so precise you will not get over salty bacon or garment joints or like this collar bacon or boiling bacon what we call it that's the genius thing about it if this was a homemade cure with salt and sugar and you left it in too long you'd have super super salty bacon so eight days in the fridge nicely packed 24 july 2020 and then we'll see that again in eight days good night sweet prince okay then now is the moment of truth so this has been in for 10 days if you remember i said with this insecure easy cure super cure whatever you want to call it cure because it's so precise if you do leave it those extra few days it's going to be perfect just look at that i'm going to open up inside perfectly cured so that was a raw shoulder a pork a boston butt we call it spare rib it has now become a bacon joint so what i'm going to do i'm going to wash this off give it a little bath give it a little dry out then i'm going to slice some of this neck end because this is traditional collar bacon if you've never seen it before when i cut into it you'll see it's got all that fat that runs through it loads of flavor just to superb cutting meat and then what i'll do is we'll tie up this end and we'll have it as a bacon joint as you would gammon so yeah really happy with that absolutely stunning piece of meat i got my vintage slicer ready so we'll wash it off and get on with it so one of my old bowls i'm just gonna get some water in there and wash off all that excess cure now the thing with bacon once you've cured it you need to let it equalize so you put it back in the fridge uncovered give it a couple of days and what that allows it to do is all the cure that goes in and comes back out it's still a bit unevenly distributed in here so equalize and it will dry out and it will finally spread evenly not that you would notice if you want to slice this now and and eat it or boil it not a problem but give it another couple of days and it will be even better i mean if you can wait even longer with bacon the longer you leave it the better it will become there nicely out the bath so pat it dry it really really is that easy so you know you can cure the loin you can cure the belly obviously curing the loin back baking cure in the belly streaky you can cure the loin and belly together as a whole that's what we used to call all across or middle bacon then there's the shoulder we're doing now collar bacon as slices or boiling joints the gammon obviously speaks for itself the ham you take the raw leg you cure it you've got yourself a ham and obviously like i said the start that other part of the shoulder from here that hand again would make a lovely little picnic ham so yeah everything is curable you just need to get some of that fantastic stuff you can add a few bits and bobs to it yourself if you want to if you want to add sugar or herbs you know you've just got to experiment but yeah it is witchcraft absolutely brilliant right give that a wipe get my string out and we'll tie a few strings isn't it a wonderful thing so i'm just going to put a few strings around this like i said one half for a boiling joint and the other four the truly wonderful collar bacon so this is a classic butcher's knot if you'd like to learn how to do this of course i got a video i will put it down in the description how to tie a butcher's knot so just put one on the end there and just gently gather that knot up a locking knot like that now i'm going to tie gunner going to tie the ends where i'm gonna slice just so i can keep it together perfecto so they will come off obviously when we slice it now we just need to cut this beautiful thing and see the fruits of our labor so i'm gonna go about there and you will see how beautiful that is the flavor in that is immense it's my favorite my all-time favorite piece of bacon i grew up eating that the bacon's amazing this a boiling joint a bacon joint is just the best served to just leave with peas pudding mashed potato i used to have collar bacon mashed potato and then the fat that came out of the bacon on the mashed potatoes really really old school wonderful dish but yeah you can tell how perfect that is cured right i'm going to put that over there and we're going to get my fantastic i think it's a 1950s hobart either way it's a really really cool bit of kit but before we do that i just want to show you one of my vintage books as you may or may not know i collect these books there's this book here there's a section in here on about how to cut the fore end showing you how to cut the collar from the hock and then if we look here if i could bring it round it should start to look a bit like this as we know our collar joints next we're going to do our collar bacon and it says here collar rashes are popular with industrial caterers institutions and transport cafes because they provide a large lean rasher at an economic price as already explained there is an aperture in the collar and often there are loose pieces of bacon it is therefore advisable to string the collar as shown in the diagram by doing this the collar joint looks more attractive to the customer as the meat is tightly knit together when rushing on the machine there is less waste since the small pieces of collar do not drop away from the rashes the collar can be sold as rashes or as boiling joints it's generally lean generally again it is generally lean and has a very good flavor providing a compact joint which the housewife will find easy to cut every day is a school day i just want to show you this page as well here a whole smoked collar also joined some rashes it can be seen clearly that it is most important to string the collar when joints are being cut wonderful wonderful old book from my library of vintage butchery books take me years to find them i cherish them right let's do it so some of you may have seen this absolutely beautiful slicer in previous videos they really don't make them like this anymore it's just a wonderful piece of kit made in england built to last so obviously we get our bacon we want to slice we get it in there we put the handle down okay then so we got our dial we set it to our desired thickness now years ago people would come in the shop and they say scott can you cut me four slices at number 10 or 15 or if you were cutting ham uh cooked ham they'd be like oh can you do us for it on number four it's something you don't get anymore it's all pre-cut for you or they'll just put it on the slicer and away they go but years ago you know people liked it thicker people liked it thinner it's just one of those little quirky things i like about the trade that's gone you know but such is life so i'm gonna set that for 25 now and i will just cut a slice and see where we are so we fire her up nice and simple so when you see those bacon bits these are the bits that cut off first before you start getting your lovely clean perfect slices i'm going to take it a little bit thicker isn't that fantastic so what i'm going to do then is clean the slicer off put this all together on the tray put the bacon joint on the tray and we can see what we've got out that lovely collar well my dear friends what a blast from the past that is a tray of my butchering history this beautiful collar boiling bacon joint cooked the same as gammon and then this truly wonderful collar bacon brings back so many memories and you really must give this a go you know go to your butcher or your local store get some pork speak to one behind the counter say i want the spare rib end or in the us the boston butt get online and get some of that insecure super cure easy cure and give it a go trust me you will absolutely love it and you will be eating the past because this is really really old school and i am so chuffed how it's turned out so if you like what you've seen here today on the srp click subscribe when my face comes up down here also check me out on my social media facebook twitter and instagram at the scott reed project and i just want to say a big thank you and thumbs up to my wonderful patrons i know i am the lamest creator but i really really appreciate what you do for the channel some of this stuff couldn't be done without your wonderful support so thank you very much and on that note if you would like to support the channel check out my patreon page or i have a paypal me link either way thank you for watching you may see this turn up in another video but do if you can give it a go take care my friends all the best

Channel: Scott Rea

Views: 189,249

Rating: 4.8699188 out of 5

Keywords: THESCOTTREAPROJECT, #SRP, SCOTT REA, how to make bacon, making bacon, homemade bacon, curing bacon, make bacon, charcurterie, dry cured bacon, collar bacon, hobart slicer, bacon recipe, bacon homemade, easy home made bacon, traditional bacon curing, cured pork, salt pork, boston butt, pork shoulkder, making homemade bacon, charcuterie, how to cure bacon, traditional english bacon, english breakfast bacon, bacon sandwich, Bacon, proper bacon, butchers bacon

Id: HET9h6AuWN4

Length: 30min 5sec (1805 seconds)

Published: Thu Aug 06 2020