Amazing Collar Bacon - The best bacon you've never had!
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- čas přidán 19. 07. 2024
- 00:00. Introduction
01:40. Preparing the Cure
02:12. Curing the Bacon
10:00. Trussing the Bacon
17:47. Cold Smoking Bacon
19:36. Prep before slicing
21:29. Slicing
24:48. Packaging
27:28. Tasting.
This is the ultimate bacon you probably haven't seen before. Wasy to cure and made from the collar or Neck cut of meat, this bacon is a real winner. I EQ cured this piece of meat and it worked a treat curing in the frisge for 10 days.
I hope you like it. A detailed explanation of the EQ method can be found here - • The EQ Meat Curing Met...
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To get the joint into the net, I used sections of PVC drainpipe - I have several pieces of various diameter. The net is spread around the pipe and a knot made at one end. The joint it then slipped through the pipe, making sure that the knot touches the meat, and is slowly pushed through. Make the knot at the free end. Nice and easy and also simple to clean the pipe for reuse.
great idea. Thanks 🙏
Practical. Thanks!
My native country, Brazil, calls it Copa Loin. And I did a lot of bacon and other cured meats with Copa. Also my favorite cut of pork to roast in wooden oven
nice i have another i may roast 👍
Impressed. Really. Well done. Thank you!
RSA.
Thank you too!
Really informative video. I’ve currently got some Capicola curing but my next project will be your collar bacon. Just ordered a meat net applicator to make the job a bit easier too!
Thanks for the comment, good idea re the applicator 👍
That bacon looks so tasty. I don't know why CZcams recommended your channel but I am so glad they did. I just subbed. I have made bacon in the past but it has been years. I think I need to build a smoker now as well. I think I've just found my new hobby.
Thanks for the comment Richard i’m sure you’ll enjoy every minute of this new hobby.. have a great Easter 🐣
This is my favourite cut for making bacon, there's a nice mix of meat and fat. I usually use shoulder because my local butcher has told me shoulder and collar are the same thing. I'm not sure they're exactly the same but it works well enough.
You butcher is correct they ate essentially the same 👍
@@Coldsmoking aha thank you. I've always left it flat but I'm going to try rolling it, it looks a lot nicer. I've switched to using your salted caramel recipe - if I used fennel I'd have it all to myself ..
@@patrickchamberlain3980 fennel it is then 😂
That looks absolutely delicious Turan👌🏻
I’ve never seen collar before but I’ll ask my butchers if they can supply it?
2.5kg might be a bit too much though🤣
Thank you for sharing and have a cracking Easter!
Thanks for the comment Kev, always appreciated and have a lovely Easter 🐣
Hi
Loved the video, I’m new to cold smoking and learning from your videos.
You froze this meat for, was it 12 hours? After smoking it, before slicing it.
Do you freeze all your bacon before slicing? I.E. streaky bacon and back bacon.
And how long would you freeze before slicing.
Keep the videos coming, I’m learning loads from you.
Bob.
Thanks for the comment, I freeze other bacon cuts so they firm up, streaky for a few hours, back for a little longer and collar bacon for 12 hours as it was really thick. its just so the slices are sharp 👍
Just in the process of making bacon using this recipe. Using a
2.6 kg collar l have applied the cure and sealed it in a bag. Two days into the curing process i realised that i didn't prick the meat. There is too much moisture in the bag to break the seal and vacuum again. Is this going to be a problem?
Just extend the curing time by a couple of days and you’ll be good to go 👍
Thanks, went to smithfield market last week , picked up a whole collar for £4.50 kg. If my first try doesn't work its not a big deal.
@nigelfryer7776 thats a great price. you wont be disappointed 👍
12 days in opened the bag, put it into the net ready for the smoker. Cut a little piece off to try, it would have been rude not to.
Amazing flavour, just right , used 2% salt.
great to hear Nigel👍