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GLOUCESTER OLD SPOT BACON - Smoked Bacon, Treacle Sweet Cure

Coldsmoking Digital Cookery School

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GLOUCESTER OLD SPOT BACON - Smoked Bacon, Treacle Sweet Cure

00:00. Introduction
00:38. Franklins farm shop
02:24. At the meat counter
03:15. Trimming
14:00. Curing the bacon
15:00. Cold smoking the bacon
16:20. Slicing the bacon
17:01. Cooking the bacon
18:05. Bacon sandwich
19:00. Fried bread.

Bacon in itself is delicious, sweet cured bacon is a step up but treacle bacon is in a completely different league. Combined with Gloucestershire Old Spot pork, this bacon is sublime. The fat melts in the mouth, the colour and sweetness are a thing of beauty. This was a smoked bacon and I used beech wood dust in the ProQ Artisan Cold Smoke Generator. I sourced this pork from Franklins Farm Shop near sandy Bedfordshire

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Franklins Farm Shop - https://www.franklinsfarmbutchers.co.uk/

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20 Comments

@Coldsmoking Creator 4 years ago (edited) Pinned

If you'd like to know more about ADDING SMOKE TO FOOD take a look at the videos I have in my FOOD SMOKING PLAYLIST
https://youtube.com/playlist?list=PLFG0csw8wik3i34DOOd9fhzP4_i0x6w8d

If you'd like to know more about CURING MEAT & CHARCUTERIE take a look at the videos I have in my MEAT CURING & Charcuterie PLAYLIST https://youtube.com/playlist?list=PLFG0csw8wik02we2vkogJIKlVkMira-d4

@JGC5286 10 months ago

Great job! Always good to watch a fellow bacon maker! Quick tip have a bow boiling hot water & warm spoon by dipping in hot water… treacle will slide easily off spoon, rewarm spoon for next spoon treacle. Makes it much easier to get treacle off spoon.

@jamesmapp7854 1 year ago

My favourite is to warm a good few slugs of whisky to help thin the treacle, and add a good few spoons of 5 spice.

@cjscharcuteriecave 1 year ago

Thank you for this video. Just found your channel and became an Oak Member immediately. Looking forward to building my own curing chamber and learning the art of whole muscle meat drying and curing.

@BurntValleyRoad 4 years ago

Fantastic! I was just sharing a recipe with a first timer and sent this video over. Bravo!

@steveducati996 4 years ago

Nice explanation, enjoyable delivery and a cracking result, great job👍🏼👍🏼

@jamestolfree7607 3 years ago

This worked really REALLY well and was really easy to do. Thanks for sharing!

@benrevell 2 years ago

After curing I put mine in the fridge, uncovered, for a couple of days to form a pellicle before smoking.

@r.brian.lindahl 2 months ago

I'm going to have to experiment a little. For one, my salt ratio is a lot different than yours... my calculator said you use under half the pink salt that I do (my recipe was originally from Ruhlman's "Charcuterie")... and white salt you're about 25% over mine. His ratio for pink to meat is 2.8g/pound, which is just over 6g/kg. White salt is 22g/kg. Second, I did try a molasses bacon (American molasses, of course) in place of the maple syrup I usually use... wasn't a big fan of how the flavor came out. I'll have to see if I can get my hands on some good British treacle and try again. Love the look of that bacon... it's really too bad that we still don't have Smellivision after all these years. :)

@nevillebrianmcmaster5918 3 weeks ago

Great experience and video
What is that a temperature sensor
If yes the make and wear to buy it
Thank you very much

@rj3675 4 years ago

Awesome video. Love the colour on the bacon. Would it be the same process for back bacon?

@TheLittleBearBBQ 4 years ago

Ahhhh, Mate. It's been wayyyyy too long since I have made any "Suffolk Black Bacon", I'll need to rectify this once the Autumn comes around and I can have the cold smoker going again.

@toddpower4674 2 years ago

Treacle must be pretty strong stuff.

@maciejkordulewski7705 4 years ago

Hi …. You film inspired me to do the same 😉 I use quite often old black spot pork and I really like it … what temp do you have while cold smoking ? Luckily I have a smoker too and I love to use it …. Cheers

@i-am-wurx 4 years ago (edited)

Fantastic cure.. can I replace the Prague with pdv? Would prefer nitrate free..
You've won a subscriber 👍
Following the river cottage curing book at present , would love to see your take on the more traditional appoaches

@RobCanada 4 years ago

Turan, excellent video and very well explained. After I smoke I vacuum seal it again to let the smoke osmose for a few days (I'm sure you taught me that) is it necessary or am I wasting my time? I should add I only have a small smoke generator so I only smoke for 8ish hours.

@garykellam3787 11 months ago

What shelf life does the bacon have. Ps I must have removed your answer when you replied sorry can you please answer again thank you Gary kellam

@joesupstairs 4 years ago

This looks incredible, just a few questions about the smoking process, is there need to let the meat dry out in the fridge to create a pellicle? And what wood would you recommend?

@i-am-wurx 4 years ago

Hi Turan, I've ordered some pdv salt, which takes a week to come.. can I use table salt as a replacement, for a 1st attempt, as I've setup my air drying freezer today, would like to get started