How To Make Bacon. Traditional Collar Bacon.

How To Make Bacon At Home.In this video i show you how to make your own dry-cured bacon.
It really is a lot easier than you think, the hardest part is waiting for the bacon to cure.
You can cure every part of the pig, turning raw pork into bacon with the help of traditional butchers curing salts. For this video i chose to cure the shoulder and make a really old school English Collar Bacon, which, to my mind, is one of the tastiest bacon's you can get.
Once you have made your own bacon once, you will never buy store bought bacon again.
Learn how to tie the butchers knot here.......
• How To Tie A Butchers ...
You can help the channel along @
www.buymeacoff...

[@JackSmith-ll4oo]

Thank you for your traditional style tricks. Im building up my own business at the age of 17 and rly enjoy and feel well educated after every video . I’ve had people love my back and streaky bacon. Now they can try traditional collar bacon!!! Such a shame there isn’t more old schoolers like yourself around. Hopefully some day they can consider me old school as well!!!

[@grumpyauldman]

Coming off the slicer ... bacon with hairs on the rind like we used to get when I was a kid! Fantastic.

[@jimbegley5870]

Scott, I love the way you love you compare the Old School methods to the unpersonalized cookie cutter methods that we have today. A tribute to the old butchery ! Us guys who watch this, love this stuff and you got thousands following you. You're doing something right

[@colinhefferman5498]

There's real pleasure in watching a proper butcher work. You make it look effortless mate

[@TTRTIM]

I've currently got two pork bellies in the cure in my fridge. All thanks to your previous videos on bacon making. Thank you so much for taking away the mystery and mystique surrounding where our food comes from

[@Marshmish]

You just brought back the smell of fresh sawdust floors, Served by a master butcher and his team of butchers and an apprentice working in the background. wonderful days, 1lb of Back at No 4 was my gran's orders and I'm Scottish so don't get me started on her specifics for that but to say you always chose what you wanted micing you never bought the ready to go stuff. I can smell that Bacon Scott. Thanks for the trip down memory lane.

[@joequezada1279]

I appreciate that you use and educate us on terms that are familiar to us in the states and give use the English equivalent, it really has increased my understanding of UK cooking and butchery. Keep up the great videos we're big fans in Pittsburgh PA.

[@snsfabricating]

WHAT??!! You didn't fry up a slice. I feel so unsatisfied. LOL!

[@asdfasdf7199]

yeah mega blue balls

[@bpeachey1475]

@@asdfasdf7199 blue balls indeed my friend!! they're like Florida oranges!!

[@MOOSEDOWNUNDER]

I remember as a boy in the 70's standing in the shop door way of the local village butcher, sawdust on the floor and heavy plastic curtains on the door, I remember my mother asking for a specific number bacon ration cut, I remember those rolled joints in the window and the tray of what I thought was off cuts but it was this sparib bacon. Unreal. lol. What a walk down memory lane Scott. Magic.

[@kristengibbs8586]

Love it. My least favorite part of bacon making is the fridge time between curing and smoking. :) keep making content! You're the reason I home butcher!!

[@benscoles5085]

the way Mr. Scott talks, puts a person in the frame of mind, I CAN DO THIS!!

[@ck7250]

Always great to get a video from Mr Rea. Wish I could find a piece of pork like that here.

[@dagenhamdave2611]

Hi Scott I remember my old mum cooking me this for dinner Loved old butchers from years ago Great vid mate

[@bensmith7536]

so good watching a master of his trade at work.

[@Viper_Poker]

That is very cool ... 🤘❤🤘

[@clemrumley9691]

Thanks so much Scott for your expertise again.

[@frankieh]

Scott, your videos got me to go to school for meat cutting. Finally doing something I love. Thank you!

[@minuteman4199]

My brother in law was given his grandfathers butcher shop to take over if he wanted it. He didn't, the shop is now gone and my brother in law is in the real estate business.

[@makelikeatree1696]

Good for you pal. Seriously. I hope you make a go of it. Proper butchery is an art.

[@MaZEEZaM]

I’ve never seen collar/shoulder bacon before. Very interesting and informative video as always. Thanks 🐨

[@jasonshepherd5750]

i love watching you work. keep up the good work and keep holding butchery and sausage making in high regard

[@dylanthomas2333]

Brilliant I real enjoyed your video Scott

[@lepastis]

Fantastic video Scott. I really love your approach to old school butchery. Been watching you for years. Thanks for the great content.

[@nickwalker2372]

Fantastic Video Scott.

[@Masyoungs]

Hey Scott, you every done any dry ageing?? would love to see a dry aged beef project video!!

[@michaelaufenthie2104]

Thank you Scott, another awesome, educational video.

[@jamesellsworth9673]

LOVE to see a professional butcher at work. I treasured my Berkel slicer...and well remembered the earlier mechanical version in the butchers shop of my childhood. A Bushcraft KZbin channel created by a full-time chef (Carlisle195) features THIS bacon in his breakfast sandwiches. Now I know how to make them for myself! THANKS.

[@2Tone-x8h]

I can’t count the number of times I have wrestled with that scapula raw or cooked. You made it look easy. This is me standing in the corner.

[@julieparsons3216]

Thanks for doing my request. Still can't find any darn sarf. Have to wait for visiting up north. Great vid. Thank you so much ❤️🙏💋

[@galtyboi]

Great stuff Scott, well done.

[@MrFechty]

Hello to the SRP from France...thank you for all the great content I am learning so much...I recently started raising mangalitza pigs and was wondering if you might show us how to butcher one some day...keep up the good work and take care.

[@alanbramwell7694]

The result is so perfect. Goodness only knows why I haven't done it myself before.

[@geraldofrazao4243]

Nice video, man! Thanks for sharing your skills. Regards from Amazonas, Brazil.

[@omersemiherturk5728]

You are a GREAT MAN...Greetings from Erdek Turkey

[@ChileExpatFamily]

Beautiful work. We are in the process of curing about 6 hams and 20 or so bacons. 4 are hanging in the basement drying now. So your bacon is yummy. Jim

[@henryloveridge3824]

Really nice Scott

[@bbqwithrandy]

Awesome video. I am used to belly bacon, this is interesting and definitely worth a try!

[@mainlyfine]

'...it's taken me years to find them, I treasure them" ...throws butchery book across the shed. LOLOL

[@michaeltellurian825]

After placing book down on a wet butcher's block and bookmarking the page by folding over the corner.

[@tahoemike5828]

My granddad was a book collector. I dogeared a page in one of his books precisely once in a lifetime. I don't think he'd have let me live had I tried it a second time.

[@MartinAhlman]

Sweden has really crappy bacon, this gives me hope that I can do it myself. Thank you!

[@wuggacrt]

I like how you did the rolled hand, I may have to give that a go if I get time in this COVID madness, Long time viewer.

[@arcturusbbqsausagemaking2435]

Great job ... I just got done making 15 lbs of Maple Cured Bacon It turned out Really well ...Just subscribed

[@Steve-Owens]

Scott Buddy, we're in the UK.. Stuck here for now, so walking John O'groats to Lands end as you do.. Take care buddy. Steve n Michele

[@TheScottReaproject]

Where abouts are you mate.

[@Steve-Owens]

@@TheScottReaproject we're staying with a friend in Swindon Scott, setting off in the next few days to Scotland to do the walk..

[@matty6848]

Did you complete the walk?🙏🏼

[@joelee662]

NICE JOB LOOKS PRETTY GOOD TO ME THANKS FOR SHARING 👍🇺🇸

[@kiyarnmyers2429]

hi scott from australia//i love boiling bacon,my grandfather was a butcher,,he made that,,,can you plaese show how its made ..cheers kiyarn,,

[@surinfarmwest6645]

Bloody hell where did you get the old slicer from? That takes me back, first few slices to level the meat off and then onto the business. I'm lucky I was born in 61 and remember when the professionals performed live in the shop. They could give you exactly what you needed and always had useful advice for my mum when we went shopping. Thanks for sharing.

[@ferd.6779]

Wow, makes my mouth watering...!

[@ChopsProductions]

Is pink curing salt (Prague Powder #1) the same as you use in your videos? Loving your work!!!👏👏👏👏👏

[@crb2222]

Good old butchery video, loving it.

[@gerardjohnson2106]

Very good presentation. It is almost impossible to find a "dry" joint of pork for curing in a modern US grocery store or super market. They mostly offer cryopac brined meat in the refrigerated cases. Cities have proper butchers but in rural areas we must seek out the Amish or Mennonite communities with their butcher shops. I have cured many types of pork joints for home use. Must try collar bacon. Thanks for sharing.

[@midnightzeep]

I made bacon before... 50$ of pork belly and a week of curing gotta say that it tastes great if cured in maple syrup and cinnamon nom nom also good to make a few different types I think old Bay or miss dash is ok to cure it in too yum I also skip nitrates and right after I cure it I just package it and freeze it and yeah I can hear a ton of people saying endless stuff bout you need emmm but I do me and it works fine I just slice them off the slab frozen then thaw and Desalt it some in some water before I cook them

[@galtyboi]

Lovely bit of bacon, a nice head of white cabbage and a half dozen maris pipers , and plenty of butter , and washed down with a can of guinness draught, mmm , can’t go wrong

[@redstag5428]

Once again great video scot. What gets me with the scoring is why don’t butchers score the skin the way it will cut when cooked We all love crackling but scored like that its imposable to cut when cooked.

[@jhayre1000]

you must be psychic, as I was about to leave a comment asking you to show that knot in greater detail. you mentioned link to other videos...I got half a lamb on its way I think I might need that knot lol. If I still lived in Worchester I would be knocking on your door asking for help keep up the good work mate.

[@steveschlobohm5793]

That looks, fantastic brother! can't wait to try it. Stay safe my friend

[@lgshs5501]

Cook it! I want to see you cook it! It's your fault that you got me hooked on making your stuff!

[@sentimentalbloke7586]

Oh shit thank you very much for your post, I realy needed some sanity and you came through, a man after my own tastes.

[@mmallay]

Great Instructional Video! Thx from carnivores in Texas!

[@JoseAguilar-rv7dr]

Lovely bacon and that old slicer that's history there

[@raulmarcu187]

Hey mate nice work I’m passionate about butchering can you do a tutorial about how you tighten the not with the ropes it’s amazing

[@benjamintwigg8009]

Great video again Scott! Where can I get one of them slicers from?

[@jamesswick7534]

How often do you cut yourself? It's amazing watching you work.

[@ericfoster3636]

Well done Master Butcher!

[@jerryrussomanno7179]

amazing love watching tou do what you love, i learn alot!!

[@thegoldennugget59]

Put some Barry white on 😆 Another interesting video Scott, good job.

[@hunniemaxandtheirhumantoo3351]

I have a request, could you do "flavoured" bacon like Maple Bacon etc. Also could you cover how to smoke bacon if you do not own a smoker or bbq. Btw love this channel and have a whole list to try out :)

[@spankymcduff9683]

set smoker to 175-185 ish...make sure the cured meat is dry on the outside(leave in the fridge for a day will do it)...smoke your bacon to 155 - 160f...I add brown sugar to the cure rub and put meat in zip lock bags...turn over every12 hours ....i am sure maple sugar instead of brown would be great....if you do the sugar cure deal remember to fry at a lower than normal temp as your maple sugar bacon will burn easily...sorry i jumped around a bit on the way I do stuff but you'll be fine....ttfn

[@MarkyBigSmoke]

That looks so amazing Scott - a great bacon masterclass - I'll have to try it. Cheers

[@glendadalejones3753]

I wonder,did various places differ with their bacon?im nearly fifty and I don’t barely recall collar although collar does sound familiar. But,what I remember most is middle back bacon. Is this another name or different cut? Fascinating upload. Loved it 👍👍

[@WhiteThunderBBQ]

This is great! I want to try this - may cold smoke before slicing. Cheers!

[@AllenBrosowsky]

I cannot grade you on being a content creator. So, you might be lame there, I won't say. Your work at butchery skills and use of meat is a blast from my past that I never really learned properly. I am enthralled with your work. Thank you VERY much.

[@lightbox617]

I love that little Victoronx knife. I have been using on for the last 4 years at your suggestion. I am , after 4 years, not close to your skill level

[@benjaminturner3869]

Spot-on with the knives, I have used them since Scott's suggestion as well.

[@nlo114]

Every time I see a bacon-slicer, childhood jokes from my local butcher's shop spring to mind: "Would customers please refrain from leaning against the bacon-slicer, as we are getting a little behind with our orders" plus many others. He was a jovial fellow in hi blue and white striped apron.

[@ChileExpatFamily]

Scott. I am still interested in seeing SALAMI from SRP!! Thanks in advance. Jim

[@mohammadadilhasanchowdhury8059]

Salami

[@douglascolman4501]

If you could show where the glands are and what they look like. I'm in the Philippines and we eat our home grown pork but have never seen anyone cut them out. I'm a retired electrician. Good with a screwdriver but fairly bad with a blade.

[@douglascolman4501]

Thanks for the reply my friend. I know that humans have glands in the neck, armpits and groin. Assuming that all mammals are basically the same, pigs should have glands in roughly the same places. I'm an old electrician and not a butcher so don't know what to look for. What do glands look like so I can maybe point them out to the man who butchers our pigs. I'm sure he has no idea they exist. If it wasn't for utube then neither would I.

[@coops9871]

That bacon looks amazing

[@rocklover7437]

Your knife skills would impress a surgeon . Had my Daddies brown sauce ready and you never fried some lol

[@jamesedwards3266]

Hi Scott, love everything you do mate. Just a quick question. I like bacon with a rind on. Do you put the cure mix on the rind as well as all the other areas?

[@deannastevens1217]

Is there ANY WAY to do this WITHOUT Nitrates??? Speaking as someone with migraines and can't do nitrates and nitrites... and etc... I would really LOVE to be able to produce something fabulous without them! BTW Fabulous video... I think your bacon may have been enjoying that 'rub down' way too much.... Wink wink.

[@alanmorris8783]

My dad was a butcher for 30 years and I remember him bringing a lovely, fatty boiling bacon joint home every Christmas. You just cannot get it anymore as everyone has gone completely anal about fat levels in our diet. It’s not as if we took the stuff intravenously all year! A couple of thick slices, mash potatoes and pickled walnuts and red cabbage. The perfect Boxing Day evening meal, after coming back from the footy stone cold and all beer’d up.

[@carolannesparkman6938]

Absolutely Beautiful meat!

[@joelwuttke5673]

Love your work.

[@wyovids]

Nicely done

[@amateurshooter6054]

Thanks Scott

[@wolfeman51]

Looks great.

[@MaZEEZaM]

Great video as always. If we are using the same cure mix as standard butchers do, then what’s the benefit of making it ourselves rather than just buying it?

[@monicareves3568]

I would love to take a walk through this mans library of cooking and butcher books and basically just live in there for a few days reading and taking notes XD

[@robinmoreno1066]

Only every human on the surface of the earth should want to be Scott's bestie!!!

[@billyrichemail1]

dude, this is brilliant.

[@minuteman4199]

Scott, this looks almost but not quite like what we call "cottage roll" In Canada, I think they have it in England as well. What exactly is a cottage roll? Could you do a video on it?

[@s.y.g-gamer2589]

another top video boss that what you call a slice of bacon :)

[@coloradogrown2286]

Looks delicious

[@jamesswick7534]

I wish there was a way to tag videos to you. I saw a video of a guy restoring an 19th century butchers scale. He sells his projects on Ebay afterward. I told him about you and that you may be interested in it.

[@MrMJpilot]

I live in a rural area in Florida and I get all my meats from a local farm. I get Steaks 🥩, pork bacon, and he always asks me what thickness do I want, so the trade is not lost. Especially after coronavirus it seems he’s busier. People are avoiding big supermarkets.

[@stevewestcott5130]

Another video showing them cooked up please!!!!!

[@gnomevoyeur]

Thank you, Scott. This is a brilliant technical video. I'm not a butcher but it gives me a greater appreciation of the meat that I eat.

[@gnomevoyeur]

PS Loved the little Julie Andrews reference.

[@robthomas3968]

Can you do a video showing us where the traditional British bacon comes from on the pig thanks

[@robinjones6999]

Thanks to you I now make all my own bacon

[@philthefarrier9469]

Bacon looks amazing. Is that the block you remade?

[@Thorovain]

Scott, I want to make this but I can't seem to source weschenfelder products here in the US. Further, it would appear that the amount of nitrates/ites in the cures available in the US, such as Prague #1, are significantly higher than what is in the product you're using, to the point where they only recommend 1 teaspoon of cure per 5 pounds of meat in a brine. Should I just give up on the idea of dry curing like what you do in this video and brine it? 1 teaspoon of dry cure does not sound like enough to thoroughly cover the cut.

[@paulclarke267]

how long will this last in the fridge i will try this ,just so i know how much to make . cheers

[@r1273m]

I thought your bacon slicer was very modern, after all it was electric powered. Our old butcher used to have a hand driven slicer, it had a great flywheel turning to even out the power. He used to turn the drive with one hand, the feed was automatic, and with his other hand catch the rashers neatly stacked on to a piece of greaseproof paper. Thomas Eyre was his name, of Skegby, maybe some of your older viewers will remember him.

[@mickdenny1677]

My old gaffer would have hauled me over the coals for leaving so much meat on a blade bone and he would have hauled me back over for wearing rings at work

[@hughmungus1235]

Times have changed old man

[@mickdenny1677]

@@hughmungus1235 but quality hasn't

[@hughmungus1235]

@@mickdenny1677 clearly it has, its got worse.

[@mickdenny1677]

@@hughmungus1235 it seems to at first glance . The only qualification needed in the supermarkets and high street chains is the ability to open plastic bags and slice stuff . When I served my time I had to show knowledge of animal husbandry , experience working in a slaughterhouse and spend time in an auction mart . Oh , and a year spent on bookkeeping and accounts . There are some very good butchers out there but you have to search hard to find them . I find it hard to believe that I talk to butchers on a regular basis that have never killed any of the creatures the say they have knowledge of .

[@Thorovain]

Well it's a good thing he's not at work then. But yeah, good point about quality. But, when you get large supermarkets that don't want to pay what a skilled and knowledgeable butcher should be paid, no wonder why you're going to get someone who only knows how to bag meat and work an industrial slicer.

[@avramnicorici245]

Nicejobwith explanation But I wonder about your many rings on your fingers ,stoking so many germs under its.

[@sajjadtalib1885]

I like the tie