Making Three Kinds of Bacon with The Meat Hook Butchers

Making Three Kinds of Bacon with The Meat Hook Butchers - Prime Time

Рет қаралды 928,619

Күн бұрын

On this episode of Prime Time, The Meat Hook butchers, Ben Turley and Brent Young, explain how to make bacon from start to finish. They also discuss the differences between jowl bacon, Canadian bacon, and pork belly bacon.
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Пікірлер: 558

@eater 4 жыл бұрын

Get a first look at episode one of Prime Time in New Orleans exclusively on Roku for one week starting January 30th, before it hits KZfaq. Here’s how to watch: trib.al/3pa4igE

@zzzaaazzz3 4 жыл бұрын

"inverted belly"- ah yes, the back.

@mookie714 4 жыл бұрын

Lisa: I’m going to become a vegetarian Homer: Does that mean you’re not going to eat any pork? Lisa: Yes Homer: Bacon? Lisa: Yes Dad Homer: Ham? Lisa: Dad! all those meats come from the same animal! Homer: Right Lisa, some wonderful, magical animal!

@jakekgfn 3 жыл бұрын

“It’s still good, it’s just a little airborne!”

@cody6685 4 жыл бұрын

I learn so much from these videos, but all I take away is that I miss Ben's mustache.

@martinvarner 4 жыл бұрын

Did ben get botox or is his skin just smooth asl

@BST1000SoccerStuff 4 жыл бұрын

@@martinvarner It's just smoooooooth baby

@emboe001 3 жыл бұрын

Brent's coq must slide in much easier without the mo.

@stevemcfaul967 4 жыл бұрын

Found the jowl in South Carolina years ago. Dropped the slices into a deal fryer. Mind blowing amazing. Still trying to recapture the moment.

@darsfrommars 4 жыл бұрын

Back bacon at least in UK has a fatty tail. Was slightly disappointed that u did not make middle bacon

@RedCorvette9311 3 жыл бұрын

A weekly episode with this pairing is my Christmas wish

@KmanSweden 4 жыл бұрын

Skin on thick bacon like that is awesome. Crispy and chewy at the same time. It's what i've grown up with and I love it.

@DustInMyBum 4 жыл бұрын

The reason Americans call back bacon "Canadian bacon" is because peameal bacon (one of the most common types of back bacon) originated in Canada.

@tarmac1697 4 жыл бұрын

DustInMyBum isn’t peameal good

@lancelindlelee7256 3 жыл бұрын

I thought that it was because Canada is on the back of America.

@staabzz5778 2 жыл бұрын

@@tarmac1697 peameal is amazing

@jingyun4323 3 жыл бұрын

They HAVE to be married. The bromance is on another level! Hahahaha love them!

@danburrill8716 4 жыл бұрын

It's a rare thing in the UK any more, but when I was growing up (30 years ago) it was possible to get middle bacon - where the belly is left attached to the loin and folded over. Also, smoked bacon in the UK tends to be cold smoked, so it still has the flavour but the meat is uncooked (similar to smoked salmon), and requires grilling or frying.

@henrysmith893 4 жыл бұрын

In England we have back bacon and belly on ever shelf everywhere all the time

@UndergroundVibes559 4 жыл бұрын

I live in a city where you outta grab belly bacon from the Asian store

@WembyShesty 4 жыл бұрын

You also have an old lady you bend the knee to. Your country is pathetic.

@coffeehorse6313 4 жыл бұрын

@@WembyShesty A lady with more time in uniform than yours, and she can still negotiate a ramp.

@michaelmastro9382 4 жыл бұрын

We call yo' mamma back bacon and we have her on everrryyyyy shelffff cheeoowww

@jasonbell6670 3 жыл бұрын

@@WembyShesty thats a bit harsh man and yea old traditions die hard especially royalty but Japan has a prime minister as well as a emperor are they pathetic to you as well ?

@slimydick23 4 жыл бұрын

0:06 is the guy in the back drinking cooking wine out of the bottle then putting it back on the shelf?

@HighEmperorRocks 3 жыл бұрын

Possibly, he could be reusing the bottle, like when some cooks use soup containers for their water bottles. But by the way he is stammering I guess wine

@Daveyjokes 3 жыл бұрын

It's perrier

@donvaughan5939 3 жыл бұрын

I learned about the book charcuterie from the Great Lake Anthony Bourdain. And I am so glad that I grabbed a copy of that book from my local bookstore. Yes I had to order it and wait but it was better than doing it online I actually got to talk to somebody in person. In my opinion the best recipes in the world are in this book and I suggest to anyone grab it and try making your own bacon or ham or pancetta if you have the room.

@scoobydog411 4 жыл бұрын

You guys and your team are always on top. Thanks.

@mariobeaulieu5605 4 жыл бұрын

Great episode thanks. What is your ratio of salt to sugar? I have cooked bacon that leaves a lot of residue in the bottom of the cast iron frying pan and I think that is from the sugar in the bacon so I want to get it right.

@richsims6870 Жыл бұрын

Another great episode guy's.

@qualitycustomdesigns9454 4 жыл бұрын

Thanks!! You guys are great, I've learned a lot about meat and butchery from you. Sweet smoker set up too!! A NYC back alley with a pan of meat sitting on a trash can. Lmao! Thanks again

@megendoherty380 3 жыл бұрын

You guys are so cute! This is a year ago one it just watched but I can see from your up to date ones your still adorable and very informative! I've learned so much from you guys and I thank you for making videos that help me learn and make me smile!☺👍💕

@GentzGaming 3 жыл бұрын

The dude slamming a drink in the back ground 😂 0:07

@vixxx310 4 жыл бұрын

4:27 I was like wtf! why they wearing the same thing 7 days later ?lol u guys are funny

@Adam-wl8wn 4 жыл бұрын

You're right, in England "Canadian" bacon is known as just bacon or occasionally back bacon. We call your belly bacon "streaky" bacon. The bacon in Eastern and Central Europe is interesting, it comes pre cooked and smoked but not sliced.

@sk1ppercat912 4 жыл бұрын

Adam Smith I’m from the west and I’ve never heard it called streaky bacon. We call belly bacon just bacon. And the back bacon

@Adam-wl8wn 4 жыл бұрын

@@sk1ppercat912 The West of England? I would be extremely surprised if you were from England and had never heard it called 'streaky bacon'. My point was that in England that's how we call it, if you're from the West as in the Western world or American West then I'm sure you have other names. www.tesco.com/groceries/en-GB/products/281037392?sc_cmp=ppc*GHS+-+Grocery+-+New*PX+%7C+Shopping+GSC+%7C+All+Products*New:+F%26D:+Fresh+Food:+Fresh+Food+-+DTS*PRODUCT_GROUP281037392*&gclsrc=aw.ds&&gclid=CjwKCAiAx_DwBRAfEiwA3vwZYrhJK6TGa9W9IsORGT0AVV_kZYV38Qg0h1gBKkjDx81etK5uRpErihoCFsEQAvD_BwE

@rockyoh 4 жыл бұрын

TY guys for vid. One question what could you do with rest of hear other than head cheese?

@evilreddog 4 жыл бұрын

How about making Jowel bacon burnt ends? that was my first thought when you asked the question, how or what to eat it with

@sergey147 4 жыл бұрын

Question - since you do not wash off the cure, how much salt do you use per pound or kg?

@drew2472 4 жыл бұрын

These 2 need longer episodes!

@xoot7963 4 жыл бұрын

You guys are awesome!! "Canadian bacon. We dont kow what happens in Canadia" 😂😂👊👊👍👍

@alexsao4687 4 жыл бұрын

Jowl bacon equals new deliciousness for Korean bbq

@adambush5342 4 жыл бұрын

Watching you trim the 'Canadian' bacon made me realise that here in Australia, 'Canadian' bacon is what we consider normal bacon. It's also sometimes known as 'eye bacon' because of the large round eye of meat at the end.

@Ghonosyphlaids 4 жыл бұрын

The commonwealth tends to do bacon with round and a bit of belly. Oddly enough for whatever reason we in Canada tend to forgo the bit of belly, doing a cross between the American monstrosity that is Canadian bacon and back bacon. It's an absolute travesty, but don't tell that to the the peameal loving east coast

@eric31137 4 жыл бұрын

Love this show

@robhutchins5310 4 жыл бұрын

What brand of knife was used at the end to cut the smoked product

@tarusharora1869 4 жыл бұрын

I love Ben's t-shirt, does anyone know where it's from?

@mattmcgovern2961 4 жыл бұрын

Ive been eating pork jowel since i was a little kid so delicious and you can fry off the rind and make dog treats or human treats if you like super hard crunchy pork rinds.

@thegrynne 4 жыл бұрын

Here in Australia, "Canadian bacon" is just called "shortcut bacon". Most delis however sell it in a strip together with the belly bacon, so you get some of the marbled fatty part and some of the lean loin part.

@Sergeant_Wombat 2 жыл бұрын

Middle bacon! best or both worlds.

@el_mongrel 4 жыл бұрын

Brent reminds me of King Abdullah II of Jordan and it cracks me up watching the King make a turducken🤣🤣🤣

@jsmith4911 4 жыл бұрын

All of their videos make me wish I were more patient with cooking. My only desire if I win the lottery is to hire a personal chef to prepare all my meals. There’s just so many dishes out there that I’ll likely never know about that looks so good.

@thomass5169 4 жыл бұрын

Love your content.

@Rod099 4 жыл бұрын

Uk viewers know it’s all about that back bacon in between two pieces of bread

@shamirpatel3569 4 жыл бұрын

Yup with some ketchup but before that dip the slices of bread in the fat left over in the pan and gently fry the bread for a few minutes after nice and crispy spread some butter and ketchup and place bacon on the said bread and enjoy

@SmellsLikeNirvanna 4 жыл бұрын

American bacon is better. Sorry.

@phauntis 4 жыл бұрын

@@SmellsLikeNirvanna Never had a proper rasher though, its another level

@SmellsLikeNirvanna 4 жыл бұрын

@@phauntis Im from the UK lol, my mum would buy it all the time until us siblings told her to go for american belly bacon, its just much better, the ones they import are cherry wood smoked. Americans just do food better. Theres a reason why bacon sandwiches are doused with ketchup.

@Encryptions 4 жыл бұрын

SmellsLikeNirvanna because you’re literally just eating fat. And the reason the ketchup is there is because the sweet salty flavour is undisputed.

@nathanleslie672 4 жыл бұрын

In New Zealand we call it middle or loin bacon. You guys don't wash off the excess salt and sugar after it is cured ? Hmm may have to try that next time

@rowef 4 жыл бұрын

I was stationed in GA 18 years ago and was invited to a few parties called “hawwwg jaaawwwz”. I went because it was a party, I left understanding that the head of a hog is really dang edible. Next time someone invites you to a hawg jauw, accept. Them: Haayee main, want to come to ma gamaawz hawwg jaw dis weekend? You: yes, what can I bring?

@BeckyMarshallDesign 4 жыл бұрын

This comment was a cultural experience and a delight.

@gallagherfarmranch4279 3 жыл бұрын

Hi, we’re starting to do more smoking here on the farm and I’m wondering how long you all smoked the bacon or to what temp internally you took it to? Thanks 😊

@francisegan1262 3 жыл бұрын

It usually takes a couple hours and I wait until about 150-155f internal temp

@myvoodooisstrong 4 жыл бұрын

Great video. What is the mix ratio of salt, sugar, and pink salt #1

@jacko8030 4 жыл бұрын

I’m glad bob belcher and biff from back to the future found each other

@haydenlake1617 4 жыл бұрын

What do you recommend for amount salt, brown sugar, and cure#1 per pound of meat?

@armandoboensel593 4 жыл бұрын

You guys are so funny love your videos

@zacsimpson64 4 жыл бұрын

Anyone else see the guy in the back at 0:05 drinking out of the huge bottle?! LMAO

@Plotatothewondercat 4 жыл бұрын

I miss the magic that was 'turning some random dish into a sausage'.

@creepaze 4 жыл бұрын

How’d you get the reflection in the knife

@my1998mgm 4 жыл бұрын

I'm a meat cutter and I approve this show

@classified_0923 4 жыл бұрын

A meat cutter and not a butcher? Seems legiy

@DarkMatterX1 4 жыл бұрын

@@classified_0923 The dudes who break whole animals down into sides and primals are meatcutters, not butchers. They may be butchers too, but that job is called meatcutter or just cutter.

@chandlerluce9392 4 жыл бұрын

Awesome video! It'll be great to see a video showing different uses of the beef knuckle.

@theheyseed 3 жыл бұрын

Jowl bacon, one local grocery store was selling it and I fell in love, but this stuff I just saw makes that look pretty weak. How long did you smoke it?

@elijahiaea424 4 жыл бұрын

What’s the rub ratio salt to brown sugar to curing salt?

@guidovivan5035 4 жыл бұрын

These guys are comedy gold

@ilcreativo4428 3 жыл бұрын

Hi, can you please tell us the amount of salt/sugar/pink salt that we need in %? Like 40% salt, 40 sugar and 2pink salt? Thank you!

@caseymcknight1047 4 жыл бұрын

What is the ratio of salt to sugar that you use in the cure?

@Mr.Saephan503 4 жыл бұрын

I see the word bacon I ask no question and click...FACTS

@mj96jones 4 жыл бұрын

When my uncle gets and butchers pigs himself u makes these breakfast chops. Basically bacon or ham brined pork chops. They are my favorite breakfast meat ever hands down

@theChoffa 4 жыл бұрын

I'm used to the bacon having the skin on (Norway). What are the pros one cons of that?

@joshschneider9766 4 жыл бұрын

Pros: skinning things is tedious, collagen is healthy for you in small amounts. COns: hard to digest causes during to be slower on the skin side and toughened when cooking so texture sensitive waters may not want it. Just my own opinions

@imranhq13 4 жыл бұрын

@@joshschneider9766 thanks Josh for taking time to explain

@luisphelps777 4 жыл бұрын

BRING BACK THE STACHE! I'M FURIOUS!

@jakeharris1653 4 жыл бұрын

Hey guys. Excuse my silly question l. If you dont have access to a smoker can you cure it and go straight to cooking it in a pan?

@thesilverwolf7730 3 жыл бұрын

Guanciale is so hard to find In the states usually have to resort to using pancetta or regular bacon for pasta dishes. Especially carbonara.

@thesilverwolf7730 3 жыл бұрын

Although they didn't make guanciale, at least I think, pretty sure it can not be smoked to be guanciale

@nadtz 4 жыл бұрын

After having traveled outside the US for a bit I had to get used to american bacon after Canadian/UK bacon. Grilled cheese with that stuff is so damn good.

@mr_n_luvs69nieman82 4 жыл бұрын

Grilled cheese and ham my friend

@henrysmith893 4 жыл бұрын

In England we have back bacon and bell bacon in every shop,cafe and restaurant. the only real difference is there both a bit thinner

@j121212100 4 жыл бұрын

i whipped up a pork jowl brussel sprout ramen a few times jazzing up some store bought stuff. cabbage and fat can give you the runs.

@RUFU58 4 жыл бұрын

*Just finishing off the second coat now!*

@foodie8790 4 жыл бұрын

is there a difference in double smoked bacon? technique wise

@ThePennyL 4 жыл бұрын

Great episode ... next bacon episode do shoulder bacon from the coppa/money muscle

@brysonodonnell8940 4 жыл бұрын

DID HE SAY CANADIA 0:28 WHAAATT!! LMAO

@manisred2023 4 жыл бұрын

good show , thanks u

@MMEarlene 3 жыл бұрын

What is the good condition to keep the bacon ? Can i keep it in fridge?

@hpcrewsmith22 3 жыл бұрын

4:16 Brent : how movies portray waking up Ben: how I actually wake up.

@rdizzleoriginal Жыл бұрын

We miss you guys

@swrconstructioninc.1158 4 жыл бұрын

As a Canadian, we only have 2 types of bacon. It’s either strip bacon or Peameal bacon !

@StevenRides 4 жыл бұрын

As a Canadian x2, can confirm we only have 2 types

@SeanHazlett 4 жыл бұрын

Back bacon is an American thing that they think we have.... Peameal is my only Cdn Bacon

@jimmoore826 4 жыл бұрын

We have all three side, back and peameal, they are not the same! Peameal is brined and back bacon is smoked!

@sk1ppercat912 4 жыл бұрын

I’m from the west and have never heard of pea meal. It’s bacon. Just bacon. And back bacon.

@philipwright7054 4 жыл бұрын

I am now questioning whether I've ever had real deal bacon and my life is now in shambles. (Subscribes)

@AnitaBella9999 3 жыл бұрын

This is entertainment. These guys are funny 😄

@zachwise8703 3 жыл бұрын

I love the seven day bacon hibernation joke.

@eddiejeffers2783 4 жыл бұрын

How do I make the bulk cure you use?

@DarkMatterX1 4 жыл бұрын

Get a big tote. Put salt, sugar, and sodium nitrite in it. Done.

@AndersHanche 4 жыл бұрын

"Traditional belly bacon" 😅😂 God bless America!

@theMull90 3 жыл бұрын

The center of the universe

@markhgillett 4 жыл бұрын

Canadian bacon in not smoked in Canada. It was originally covered in ground dried peas and is call peameal bacon. It is now covered in cornmeal and is the number one sandwich in Canada. (at least is was in the past) it is fried and served on a bun. Smoked pork loin is German and known as Kassler Rippchen and is served as a main course PS Canadian bacon in the US is smoked

@scottwilkinson7109 4 жыл бұрын

Mark Gillett TORONTO known as hogtown because of the export of bacon to the empire.

@andrewcampbell1906 4 жыл бұрын

Peppercorn Bacon's one of my favorites

@justintimm9078 4 жыл бұрын

So canadian bacon is basically the same as german Kasseler. Interresting

@ikaikanauta5142 4 жыл бұрын

Brent totally reminds me of Biff! 😆

@interestedmeow 3 жыл бұрын

Most hilarious part about Canadian Bacon is that we don’t eat it here and in Australia, it’s the only kind you can get. Lol

@Battlegoat97 4 жыл бұрын

hot smoked vs cold smoked bacon? experiment with diffrent woods (that are used arround the world for bacon)???

@jermainedecastro3612 3 жыл бұрын

May we know the recipe of your bacon? How much sugar and how much salt? Thanks

@malibizzy 3 жыл бұрын

In South Africa we call 'true' bacon streaky bacon & then we have back bacon. I'd say they have an almost equal footing here. Oh, as someone pointed out, back bacon usually has a fatty tail & edge, but we also have bacon rounds which are...quite dull but they add meatiness to sandwiches, I guess.

@Marpurrsa 4 жыл бұрын

1:39 am i the only one who hears a scooby voice?

@vandimberg1638 4 жыл бұрын

Visted my Nana in New York a few years ago and my uncle drove 39 minutes just to get meat for a BBQ definitely didn't disappoint

@DarkMatterX1 4 жыл бұрын

>Drove 39 minutes >in Brooklyn He could have just walked to the corner man.

@rizalgarcia8814 4 жыл бұрын

I love how he compared the jowl to lofi

@jordenhealy2374 3 жыл бұрын

What’s the salt sugar ratio ?

@gamingismyPORN 4 жыл бұрын

Back Bacon is best cured in brine and then rolled in cornmeal called Peameal Bacon origanted in Sothern Ontario when a immigrant butcher from England came over in 1850's i'm Canadian and live in Niagara (Southern Ontario and hardly ever see just Back Bacon in stores mostly just Peameal Bacon)

@perschondelmeier3046 4 жыл бұрын

Do you wash the meat after the curing?

@crisc9280 4 жыл бұрын

Yes. You always give the meat a good wash in cool water after curing. Then pat it dry

@Haneson 4 жыл бұрын

Guys come to the Czech Republic, I will show you how we make smoked bacon here - longer curing time, different meat preparation, smoking temperatures and time;-)

@reeloffroadadventure9076 4 жыл бұрын

In Australia our bacon it both American bacon and Canadian bacon in one and what you would call thic cut

@Crystalboi35 4 жыл бұрын

Med student here. Animal cells have no cell walls. And by exposing cells to high salt concentration, water within the cytoplasm moves out of the cells by osmosis, and the condensing of cytoplasm causes movements of organelles to decrease. K thanks bye

@BST1000SoccerStuff 4 жыл бұрын

Wow! Thanks for pointing this out! Always always always more to learn.

@porothashawarma2339 4 жыл бұрын

Med student here too, can confirm

@marteendesantiago4856 4 жыл бұрын

Have you guys heard of Buché tacos? It’s jowl I always thought it tasted like Uncrispy bacon. It’s delicious

@Lord.Kiltridge 4 жыл бұрын

Lol! Us Canadianas call it back bacon and sometimes peameal bacon. To add to the confusion, peameal bacon is coated in NOT peameal. It's actually cornmeal which, unknown to most Canadianians, pretty much the same thing as grits. :-p

@zaklloyd4335 4 жыл бұрын

Sadly I don't have a smoker but have sous vide. Would you recommend using LESS salt if cooking sous vide or use the same amount and perhaps soaking in water prior to cooking? Thank you

@doomblitz1993 4 жыл бұрын

You can add liquid smoke and sous vide it without any other changes, although a smoker is quite easy to to just jerry rig.

@zaklloyd4335 4 жыл бұрын

doomblitz1993 yes I have some liquid smoke. Not the same but not bad. My main concern is that since sous vide retains much more moisture will it also retain too much salt. If so should I cut down on cure and risk non cured parts or soak in fresh water for a couple of hours prior to sous vide. I quite like to finish in hot oven for an hour and add some liquid smoke to my glaze. It leaves a bit of a weird aftertaste if adding before cooking I think. Thanks for your heads up. When the weather improves I'll try my luck at making one of those 1000 gallon offset smokers!!!

@sk1ppercat912 4 жыл бұрын

Canadian here. I’ve eaten back bacon like maybe 2-3 times in my 23 years of life.

@rickbradley3280 4 жыл бұрын

Peameal bacon (also known as sweet pickled back bacon) is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal and is found mainly in Southern Ontario. Originally from Ireland and/or England. Don't know what you should call your smoked loin product but it sure sounds good.

@helkdona226 Жыл бұрын

I came here to leave this same comment, thanks