Traditional Collar Bacon.

[@sdmarciano19]

Scott, you're a hero. You've motivated me to get an apprenticeship at a butcher shop and follow in my grandfather's footsteps. Keep up the great work brother! Greetings from California!

[@buddhahat]

did you end up getting the apprenticeship?

[@handbanana5888]

Thatchers gold one of my favourite ciders.

[@mank_legend5584]

Slow motion cutting of the ham had me drooling!

[@jarrettadam1490]

SRP, the gold standard in KZbin food porn. Keep up the hot work!

[@joef8085]

This has made me crave a proper ham and cheese sandwich with crusty bread!

[@lilith5865]

Always enjoyed your content Scott. Been subbed a long time, never been disappointed! Looks great!

[@trebordadda]

Fabulous Scott. Loved the look of that. Made me want to reach for a jar of Coleman mustard...

[@malcolmporter4771]

We also call the picnics. Forth of July, they're everywhere!

[@sheldontraviss839]

I know this as buckboard bacon. usually smoke it then roast before slicing. Then fried till crispy. The delicious love child of a ham steak and bacon.

[@tropicaldoodad]

Love it when you toss in a little Cockney slang in there, Scott. Rough Rider. I'm laughing, mate.

[@cbh6886]

Not only do you share beautiful meat, but you share good music as well! Gary bleeping Numan!

[@bobbythompson3544]

First time I enjoyed the music on a vid. The bacon was lovely.

[@uncledick8562]

I've never heard of this before. Next week when I go shopping I'll be certain to pick up a Boston butt. That'll be a fun project in curing that meat.

[@cannistershot2277]

Some in the USA call this 'Buckboard Bacon'. I've made this before and it is a nice change to the typical belly bacon! (except it's smoked like regular belly bacon and not boiled/poached).

[@fredfable5655]

Is not the first time you put in shame many of those named "Chefs"... Scott, you are a MASTER (like grandma) GREAT JOB!!!!

[@WeaponsAndBacon]

My local pub uses this cut for their carvery, absolutely incredible... been wondering what cut it was until I saw this video. Cheers

[@GeorgiaOutsiders]

Awesome channel Scott, I really enjoy it and have learned a lot.

[@karpetech]

You are so talented brother, truly an inspiration.

[@chrishanssen1440]

Love love love your channel M8!!! Def my fav on KZbin . I enjoy your love and approach to handling and cooking ingredients . I've been a subscriber for about 1 month and have watched most of ur vids...Keep up the amazing work Scotty! And bc of u , I had to buy some Colemans...it's gotta be colmans baybeee 😂😂👍🏻🇺🇸🇵🇱

[@manwithapan9481]

That is a nice piece of meat man. Can get it at my local abattoir, nice recipe, makes me want to cook, but am too drunk so will just watch and drool ;) My mum uses similar for pea soup :)

[@MOOSEDOWNUNDER]

Cracking dish mate, top quality traditional English scoff.Just needs the Colemans on top. lol. Cheers Moose.

[@jasonklepko2984]

Question: did you say, "Big ass pot", or "Big as"? Did you mean it, "As big as the hunk of delicious meat," or simply, "Big ass pot"? I thoroughly enjoy your videos. Amazingly informative. Interesting to watch. Never boring. Partly, I enjoy your accent and some of your expressions. I enjoy your "English". You're a great teacher and entertainer. Your language is very concise, descriptive, and straightforward, and you use a lot of interesting expressions I never hear. I enjoy your sense of humor. Would you tell me where exactly your accent originates, and maybe share some of your language background?

[@Camstro80]

From Canada British Colombia. that was forking awesome. ive never heard or seen anything like it. Now, cured like bacon has a thousand meanings. please share the recipe that was used or at least your interpretation. Cant wait to try this out. mmmmm Bacon

[@alphajester6958]

The most charismatic fella on KZbin

[@RobGb100]

We are having trout tonight, which I really like, but darn you! I got a hankering for some porky goodness :-) + 1 on keeping the trinity juices for excellent stock, we use the remains of a roast chicken with a trinity to make a cracking soup or stew base. atb Rob.

[@thomastommy1192]

I never have heard it called Boston Butt in the USA. I was raised in the mountains in SW VARIGINA. They called it Fat Back Bacon. You are right about one thing. It delicious meat. But it's not good for you. I fry me us some of it 2 or 3 time's a year. I catch myself craving that sometimes, lol. I cut it in small slice's and fry it like regular beacon. It's delicious with pinto beans and corn bread and butter milk. You should try it sometime.

[@albertvalencia4968]

Scott, I love your BAP (Bag Ass Pot) reference! (You sound like you're from Georgia!). I've only used a crock pot or grill to make BBQ styled sandwiches from this wonderful piece of pork. Thanks for this recipe!

[@chadgilles4048]

I've been wanting to do that with pork butt for a while now and this only makes me want to do it even more. Before I do this tho, I'm going to make corned beef using chuck roll so my daughter can use it for sandwiches in her school lunches. Keep up the good work Scott!

[@Forevertrue]

I hope you are taking your Lipitor. That looks great Scott! I can see you adding peas to that stock. I would be putting pinto beans in it.

[@ericfoster3636]

You inspired me to give this a go. I was processing 75 pounds of pork shoulder for sausage this morning. I pulled a 3 lb piece gave it the massage. We'll see in a week. Cheers

[@time4tea595]

Absolutely Wonderful :)

[@wolfeman51]

Scott I love your videos an man can you cook !!!!!

[@jlhomestead954]

Beautiful meal.

[@warchitect73]

Another great vid. Quick question: Who cured the meat before the cooking? how did that work? does it come from the butcher like that? or did you do it? can you give a quick breakdown on that part?

[@paulhatzer8465]

Just done the pork collar. As good as any I have tasted in Ireland. Well done.

[@gregoryklein6128]

Scott, no Colemans needed? Another good one my friend.

[@AaronSpielman]

Daaaaaamn. That cut is going to be hard to find here in Northern California.

[@themotochannelu.k5098]

NEARLY 180K SUBZ SCOTTY BOY !!! WELL DONE 👍👍And just to add scott, ive never seen u makes pease pudding, i know its generally a northen thing, i love the stuff, would go lovely with that !!!

[@dannyinaus]

I love Gary Numan - thanks for including his music

[@crabbeya]

Scott....genius mate...

[@ChePennyDK]

Looks delicious! The hardest part about watching foreign cooking channels/shows is all the meat is cut in different ways and finding heads and tails in the names.

[@cjennmom]

I'm always amazed that you have fresh bay leaves for your recipes. Where do you get them? I never see them as anything other than dried and in a bag or jar.

[@Optimous_Primal]

As always, great video Scot. Would this work in a deep slow cooker?

[@TheScottReaproject]

Yes, absolutely Alexis

[@squirrelknight9768]

great! I just had supper, now I'm hungry again... 😩

[@Vanguard-Six]

Hi Scott any chance you could do video on where to buy the meat from to have a go at butchering? Like is it a bit cheaper to buy it un- butchered etc and where from? Are there any places to buy like half a lamb or a pig to butcher yourself at home? Also how do you hang meat what are the requirements. Maybe you've already covered this in previous video maybe I missed it. Cheers love the videos pal!

[@Ekalb2000]

Brilliant, well done.

[@hootenanny58]

Musta been irresistible ... you skipped "the drill" ... you know "the drill"? (Colemans, baybeee.)

[@calicoasting]

ImpossibleNunavutUnlikelyIqaluit soooooo with ya!!!!

[@vivaldikmd]

Love your channel…the holy trinity in USA is a substitution; carrots to green pepper.

[@claudiaweidman1004]

This looks great 👍

[@coryknight5330]

Yes thats pretty cool man. thanks scott cheers.

[@gregmay9097]

Damn, I've been in the USA too long, I'd forgotten about boiled ham/bacon/gammon. I just smoked three cider brined pork shoulders (for pulled pork), now I have to go get another one, cure it and give it the SRP treatment. Greetings from a Hinckley kid in America.

[@almontepaolilli4909]

Looks delicious!

[@beaverrick9789]

O man loved it brother! Now im hungry.

[@Chechenblack]

Champion looking feed!!!

[@Tree2Tool]

Can I use the cure you used to make corned beef with a Boston butt which I de-boned? Collar bacon is not smoked, just cured? Great butchering technique videos, specially de-boning joints.

[@tiaanvanwyk555]

in a big ass pot 😂😂 love this man ! keep on keeping on from South Africa

[@mrbrown2186]

I've been trying to get hold of collar bacon rashers for years, no butchers seem to do them any more. I'll make my own. That one you made looks the bollocks!

[@brianherbert2061]

Collar was our traditional Xmas breakfast in Devon with freshly made English mustard, a couple of eggs and a doorstep of home-made bread. Mum reserved some of the liquor to cook the sprouts in. The rest was made into ham and pea soup.

[@regularfella]

I have an idea, Scott. How about making a video on how to cook using the liquors you always have left over and tell us to not throw away? I enjoy what you do, and it might seem elementary to you, but some of us really don't know how to use stocks and leftover bones and stuff. Thanks.

[@70blondeboy]

What a fantastic idea ! You're absolutely right, the "poaching liquid", or whatever you care to call it, usually contains loads of ingredients, some of which are not cheap. Come on Scott, how about a video on making gravy, or soups, or stocks, using all that delicious liquor. Stuff that we can freeze in portions and use as and when. Call me tight, but I hate wasting anything :-)

[@robbiemcmurrough4924]

Love your videos mate - I'm off to university in a few weeks wondering if you could upload any cheap easy and tasty recipes you have! Keep it up mate Cheers

[@phillipgore2670]

Scott, Cured like bacon????dry cured with salt for the first day then salt and brown sugar the next day can you elaborate,,, just minimally I know you are busy but this sounds amazing

[@CaptainSloose]

i think in the US we call that buckboard bacon... and it'd be smoked after curing if im not mistaken

[@barnabu5]

Nice one Scott. How long did you cure if for and what was in the cure mix? Also, could you continue to cure this as normal pancetta style bacon?

[@christiankramer5376]

Please make some British sausage. something unusual thanks old school I just made one with turkey mash (whip) super fine and chicken chunks with apple and onion. pretty good

[@stevied8696]

Thanks for sharing I need help making Yorkshire pudding for some reason mine turn out like hockey pucks

[@hankthetank8]

Lovely 👌👌😋

[@scottharriswestwalesfishin639]

Hi Scott do you have anything on pastrami

[@GODSSALERD]

Hi Scott. Im planing to buy a Hydraulic Sausage stuffer. What bran would you recommend.? There are a lot to look at but im thinking the sirman one but any addvice would be very much appreciated. Thabks and keep up the good work

[@ciderman1950]

Ok Scott, show us how to dry cure bacon baby.

[@walterkirschman7818]

would you call all your hams bacon or do you differentiate. I know here in Canada Ham is a nice cured,smoked usually leg meat and I think bacon is cured, smoked but I think it is Belly meat. not 100% on that. At any rate love watching your episodes...

[@carpii]

I just bought some heritage breed Collar bacon, which came presliced. I'm guessing I can just fry or grill it like normal back bacon?

[@ForestGrump]

Didn't test the cider first to make absolutely sure it wasn't poisonous. Schoolboy error ;) Another great vid.

[@woodsplitter3274]

I always wonder about what makes Scott Rea so likeable. One reason is he cooks for real. I know if I was adding cider or beer or wine to dish, I would have to sample it. I marinate spare ribs with bourbon and coke. I always mix a drink for myself. "One for the outside. One for the inside."

[@charlesschmidt1955]

Correct me if wrong but I think we call this pickled pork in Aus

[@akebono101]

Hi Scott! Seiko guy here, which watch are you wearing in the video? Lovely, but I couldn't catch a good view of it.

[@datarater]

Have you ever made cauliflower cheese? I'd be really interested in how you would make it.

[@abefrohman1759]

Delicious.

[@mendaliv]

Looks a bit like corned beef. How's it cured? Wet, dry? I'd love to see your take on curing meats someday Scott.

[@johnatherton6300]

That would be nice with colmans mustad scott.

[@discgolfdaddy3726]

Can you do a video on how to make this collar bacon yourself?

[@nomdreg]

Looks good dawg

[@MartinAhlman]

Beautiful!

[@minuteman4199]

Scott, in Canada we have something we call "cottage roll". It looks a lot like this, but I think it is like corned beef except made out of pork. Do you have that in England?

[@vmitchinson]

Minute Man I live in Alberta and cottage roll is curred pork sholder aka Boston butt. That is soaked in brine for 1 to 2 weeks than smoked for 8 to 16 hours.

[@shizzymack2340]

Mr. Rea, could it be put in the broiler or oven to crisp the fat a bit after?

[@macartancaughey9993]

Hi that looks good a bit of mustard would be nice with that but I would have to trim the fat off

[@hefferbi1573]

used for chinese charsiu or barbecued pork. used because the marbling keeps meatmoist during roastng. not stocked by local butchers (except possibly high-end butcher on order). large chinese supermarkets with meat counter do sell it.

[@DerHerrMitR]

Great stuff! That Gary Numan tune gets me excited everytime! Is Ham Electric? :D

[@tomleader7054]

When you say baco. Do you may bacon cured or brined?

[@samstevens7888]

I know you did this a while ago. British born and bread but moving to the states to farm. Cant deal with what they call bacon so want to make my own back bacon the british way. Can you show me how please?

[@gnomevoyeur]

I don't know if that bacon is electric but I'd call it a friend

[@theresanee]

"Don't throw it away"?! What kind of lunatic would even THINK about throwing that glorious liquid gold away?

[@equitissingularis965]

Damn, these recipes got me thinking ive been born on the wrong continent! THX Scott!

[@TheBinarySon]

@Joseph Noonan I was JUST about to say!!!

[@AvidEric]

You always show these wonderful cuts of meat... how about overlaying a little sketch showing us where on the animal that meat comes from? (You know, not all of us are native speakers and not all of us know which part of the pig/cow is called how and to make it worse parts have different names depending on where on this world you are.) I was looking forward to your new video. Have a good one.

[@TheSteveF]

Eric M. This cut of meat comes from the upper shoulder.

[@AvidEric]

Thanks.

[@richardturpin8981]

The name gives a clue - collar. It's from where the porker would wear a tie, if he were to choose to.

[@williammatthews2948]

Cooking split peas in that stock would be amazing. Hmmmm........

[@Theorimlig]

I'm guessing a butcher such as yourself must have eaten pork shanks? Not sure that's the right word for it, but what I mean is the bottom part of the leg that usually get put into sausage because people don't want to buy it anymore. Brined, then boiled like the collar bacon in the video (though not with celery), and eaten with a buttery mash of potato, swede and carrot accompanied by a strong mustard...it's difficult to beat, especially for the money. A traditional swedish dish. I encourage you to give it a go!

[@cashmoney8464]

Are hams electric? 😁 YUM!

[@troymaruska2666]

Some Colman's would be great on that!

[@Combat_Pyro]

Where does the bacon keep disappearing to ? :-)

[@chiccoka]

Scott where is the colemans today?

[@Pseudochick01]

Mmmmmm... Bacon!