I should have explained ‘Brown sauce’ for everyone not in the U.K.!

By brown sauce, I mean HP Sauce. The closest thing to compare it to would probably be A1 Steak sauce. Though, HP Brown sauce is commonly used as a breakfast condiment. It’s vinegary, fruity, sweet, salty. Delicious!

Back and Streaky are both available in the UK. If you get your bacon from a proper butcher you can still get the middle cut which is both parts un-separated. Middle is what I grew up with as normal in Yorkshire

What a great, straightforward tutorial!  I make my own bacon too.

I like to hot smoke it to a same internal temp (145F) . . . the advantage is that I can nibble on the random little bits as I slice it up.  😂

Great info, as usual. I like to line the sheet pan with 18" wide plastic wrap before I rub the meat and then wrap it with same. This ensures that 100% of the curing mix stays with meat.

I make my own bread, lather it with Breton Butter add either Collomier or Camenbert cheese, but  of course HP sauce. In France the bacon looks like it has been scraped off is too thin, which is why I make my own. Plenty of good quality meat here in Brittany (more pigs than people) oak chips are easy to come by. The estate  has felled 20 trees this autumn.

Love the pause on the sauce selection....... Everyone thinking don't say ketchup 🤣🤣🤣

Brown all the way!   👍👍👍👍 I made my own earlier this year for the first time and it is a game changer!  Highly recommend people giving it a go

Quick Hint:  After you've sliced the bacon roll each rasher up  before you freeze it in a ziplock bag,  makes it simple to take the exact number you need out.

This is perfect timing. I’ve got some pork belly drying out in the fridge to cold smoke tomorrow

I have been making good bacon for about ten years  now and you are absolutely spot on except for leaving the 4th rasher out of your bog standard bacon butty. Other breads work but other brown sauces have any place.  Nice one 😂

Was in Scotland and had rashers of beacon which I think is your loin or back beacon on eggs Benedict which was excellent! I’ll try this if I can find some loin beacon . Thanks for sharing.

Great video as always and can’t wait to try the American bacon.  Be safe and keep them coming

Love seeing the process for both styles. Great work as always!

New sub here, I have been curing my own bacon for a couple of years now and really enjoy it, thanks for a clear, concise description I may now start cold smoking on my balcony, I am with you regarding HP sauce on bacon 😂😂😂😂

Can’t get back bacon in Canada only streaky and none have rind. We do get peameal bacon. I miss back bacon🇨🇦

As a qualified butcher your bacon making is great for anyone to follow. Your measuring using accurate scales and ratios are spot on. The only tips i have for any one that is doing their own bacon is to take a thin slice after curing and before smoking and cook and taste. Everyone has a diff pref for salt taste and if it happens to be to salty at this stage you have the option to soak in fresh water to reduce it before smoking. Also i have mixed results cryovacing vs just using a zip bag. I think i prefer the good old zip bag as it allows the moisture to create brine better and rotating daily gives a better distribution. But cryovac does push the cure in so both work. So if you dont have a machine no biggy

This is a belter of a video Dave 👏🏼👏🏼👏🏼

Good video, shows how simple this process can be if you do your research and know what you're doing. I make a ton of bacon for myself, friends and family and I prefer cold smoking it. Often will do 12-18 hours total cold smoke, sometimes do 6-8 hours and put it back in the fridge, then remove it to repeat the smoking process again. I've even left fully cured slabs out on the smoker for 2-3 days in the 50s and 60s F and they are fine. Remember settlers in the American old west frontier used to carry slabs of cured bacon with them in their wagons - no refrigeration there! I've made up to 150+ lbs this year, anticipate even more next year, probably, given how many of my friends are clamoring for it! lol EQ method all the way (which is what this is).

Oh, BTW, just a quick aside - twice in the video you mentioned "nitrates" in Prague Power #1. #1 has sodium nitrite, not nitrate. #2 has sodium nitrate, for longer cures (over 30 days). There is a difference in the composition and in how they're used, but it is easy for it to roll off the tongue and sound like 'nitrate' when it is 'nitrite'. When curing, it's important to be precise, and I try to make sure people know the difference between PP#1 (for bacon, sausages, etc), and #2 (for things like salami or long-cured meats).

My wife walked in and saw your mug on the screen and said, "He looks like some actor, who is he?" lol I'm sure you've heard it before. She was shocked I knew the actor she was talking about off the top of my head, but there it is. I'm a huge LotR fan, so oh well.

Oh Dave, nearly jumped back in time to grab that sandwich from you. More people should make their own bacon. Lots of fun, sooo much better than processed shit. 🥓❤️

I found putting the smoke generator in the fire box of my off set smoker and the cheese, bacon and kosher salt in the smoke chamber helped remove some of the acridness of the smoke.

Definitely going to try this.