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.
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
That bacon looks so tasty. I don't know why TH-cam 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.
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!
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!
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.
@@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 ..
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 👍
Can this be eaten without cooking, after the curing and smoking process? It looked a lot like cold cuts. I'm going to make this this holiday season when it's cooler. Thank you
so, this is bacon and requires further cooking. if you wanted to eat this without cooking you need to cure is slightly differently using cured 2 and dry it for a bit longer. it will then be coppa. 👍 I have a video of that process. Coppa - Italian Salumi - Charcuterie - Cured, dried & sliced PERFECTION! th-cam.com/video/tPr1owOQkRY/w-d-xo.html
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?
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.
everything in the video is based on the meat being 2.5 kg. You can therefore scale the remaining ingredients according to that quantity of meat and once you have done that you can then rescale the ingredients based on the weight of your particular piece of meat. It does involve a little bit of mathematics, but it should be quite straightforward if you approach it systematically
I might be wrong but surely if you vac seal your meat in the bags whilst curing it cannot get a lot of moisture out of the meat as there is nowhere for the moisture to go / settle !!
mine comes out of curing tomorrow, can't wait.
Worth the wait👍
Trussed up and in its stocking. The Bottle trick worked a treat. Its is now resting in the fridge, I will smoke it tomorrow
YEs absolutely delicious, thank you.
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!
Impressed. Really. Well done. Thank you!
RSA.
Thank you too!
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 👍
That bacon looks so tasty. I don't know why TH-cam 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 🐣
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 🐣
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 👍
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 😂
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 👍
Great informative video as per usual. Quick question re butchers string. What diameter or do you use various.
I use a standard rayon butcher’s string. its about 1.5mm diameter.
Can this be eaten without cooking, after the curing and smoking process? It looked a lot like cold cuts. I'm going to make this this holiday season when it's cooler. Thank you
so, this is bacon and requires further cooking. if you wanted to eat this without cooking you need to cure is slightly differently using cured 2 and dry it for a bit longer. it will then be coppa. 👍 I have a video of that process. Coppa - Italian Salumi - Charcuterie - Cured, dried & sliced PERFECTION!
th-cam.com/video/tPr1owOQkRY/w-d-xo.html
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👍
What is the percentage of each ingredient for the cure? I can't seem to find the recipe, and of course my collar is a different size.
everything in the video is based on the meat being 2.5 kg. You can therefore scale the remaining ingredients according to that quantity of meat and once you have done that you can then rescale the ingredients based on the weight of your particular piece of meat.
It does involve a little bit of mathematics, but it should be quite straightforward if you approach it systematically
Pork Collar: 100% (2.5 kg)
Fennel: 2% (50 g)
Golden Castor Sugar: 2% (50 g)
Prague Powder #1 (Pink Salt #1): 0.25% (6.25 g)
Salt: 2.24% (56 g)
there you go all done. 👍
I might be wrong but surely if you vac seal your meat in the bags whilst curing it cannot get a lot of moisture out of the meat as there is nowhere for the moisture to go / settle !!
The moisture will be expelled under vacuum and mix with the curing ingredients. Works just fine 👍