Simply the KING!!! You are Scott, I needed to see this as My wife is longing for a Swedish Ham", I can now debone it properly for her to salt cure it and have it on her "Swedish Christmas Table"!!! You made it happen!
Again nice video. Today, since we have 35 C in germany, we will make some barbecue. I cut some rumpsteaks out of my deer, as you showed it. Thanks for your great videos, its always a pleasure!
You saved the day! Had a 27 lb. pork leg that was never making it to the table at a reasonable hour and your video allowed us to bone it down to a 14 lb. roast. Thank you!
I am so psyched to try this. I bought a leg yesterday and remembered your video. I have been tying the hell out of chickens due to one of your other "cushion" videos, now I'm going to figure out the piggy. Thanks so much for the great videos.
Thanks very detailed, I just followed how you butchered the leg and it is a great instructions of how to do it. I cut up the joint into steaks and fried them up as chops, they tasted great the orchard pig is really good quality better than buying from tesco. I paid £25 from my mate who works at the factory. Great pork! Nice to see that your channel is into cooking as well, thanks great work keep the skills going
This was just what I needed to see as was given a Mangalitsa leg, i had planned curing it all but decided against it, I've never tunnel boned a joint before this inspired me to try and it worked a treat. Thanks :)
I am attempting to do my first hog leg so u can do a Dark Treacle Ham for Christmas. This video was top notch on giving me the confidence to do it. Cheers mate.
mister Scott Rea are you a butcher for profession or not . you look so skillfull. keep up the good work.i like to watch this verry much. this is better than tv. thank you verry much. Andre'
hey Scott, great video as always! any chance you'd be interested in making a video where you breakdown a pig leg, lamb leg, and deer leg at the same time so we get to see the size differences and types of cuts we get from each?
"That was luck" - ha! Great work thank you Scott. Really enjoyed watching such skilled work. Pls can you do a liver recipe sometime? I do one with lardons, mushrooms, herbs and cream but would like to see your favourite. ATB
Hi Sean,First of all make sure the skin of the pork is nice and dry(that is the trick),take it out of the fridge 30 minutes before cooking to bring it up to room temperature,which will also help to dry it,then set your oven to full power,and let it really heat up,cover the skin with plenty of salt and maybe dry thyme and sage,then put it in the oven on the high heat for 25 minutes,to start the crackling off,then after 25 mins,turn the oven down to gas mk 5 for leg /loin,and gas mk 4 for shoulder/belly,then roast it for 35 minutes a lb for leg/loin,and 45 minutes a lb for shoulder /belly.,then you will have PERFECT crackling and perfectly cooked pork,Its all about drying the skin before hand to drive away any moisture,like Foss says below you can pour boiling water on it which will tighten it up,and also dry it,Its a Chinese method that also works.hope this helps,cheers.Scott.
Scott Rea Cheers Scott. I think you've pointed out where I've been going wrong. I'm not blasting it on a high temp setting at the start. Might have to do a roast next Sunday and give it another go.
Great video I just followed your pork shoulder video after buying one and followed it step by step. I got 4 steaks the shank 3kg sausage meat and 3kg roasting joint. I've a quick question why do the hams you get in the supermarket at Christmas have an edge that look so shiny and compact almost like a sliced cooked sausage. Also what primal cuts do they usually come from the supermarket ones I mean.
Pleasure to see a true butcher at work and someone that loves his job. Excellent but I have a question for you as years ago there was a butcher in my home town (Salisbury now Harare) who could tie a mean knot but didn't use a knife to cut the string. He seemed to tie the string in such a way that some form of friction caused it to break. Have you seen that done?.
Love the vids. I’m in Kentucky. Country ham is big here. About to cure my first ham. I’ve never seen it done but I’m considering deboning the ham before curing. Your thoughts? Thanks again for videos! Well done
What you did there, was it cutting away to string up the Money Muscle or stringing up to make the CULETELLO proscuiotto?......but only if you took the skin off?
Hi Scott. Brill channel, I gave learnt so much from you. Brill video. Exactly what I need. Can the deboned leg joint be cured and used as a Christmas ham? Thank you so much in advance. Best Wishes Darron in Cardiff
Hi Scott, Any chance of a video on the roasted pork hock you mentioned? I fell in love with Schweinshaxen (sp?) on a trip to Bavaria about twelve years ago and would love to see your take on it. Cheers :)
Another great video Scott, you must be getting old giving away your butchers knot, joking aside I think you will have done a great service to your followers, whats the point in showing them how to bone and roll meat without the final acolade " the butchers knot", Top marks to you mate, just wish I could pop down the road and buy pork of that quality mate. Cheers Scott. By the way as I know you have a lot of time on your hands how about you build a skeleton of a pig by wiring all the bones from different joints into a complete skeleton so all the novices can see. :-) Now theres food for thought. Cheers mate> Regards Gary.
Hi Gary,would love to wire up a pigs skeleton,believe it or not,i have thought about it,would look cool,like some modern art kinda thing,and yes, i finally gave away the butchers knot,like you say,its the icing on the cake,so get practising mate,all the best.Scott
Scott Rea Been using it a lot mate, slowed down your video of shoulder of lamb and sussed it, have about 10 butchers knots I know but yours is at the top slot. Cheers Scott.
I just got a pork leg, 24lbs for $23, and am about to go to town on it. Had to watch this video first to see if there were any tidbits for me. I'm not rolling it but I plan on getting a bunch of meals out of it, like tamales for starters. Yes a mess of tamales will do fine.
I'm impressed with your butchering! Never have I seen it done better! Thanks.
Im training to become a butcher and this video is so helpful. Thank you so much
You my man are the very best. Old school butcher. Thank you for a great video
Thank you very much, for demonstrating your excellent technique, beautiful results
Simply the KING!!! You are Scott, I needed to see this as My wife is longing for a Swedish Ham", I can now debone it properly for her to salt cure it and have it on her "Swedish Christmas Table"!!! You made it happen!
Again nice video. Today, since we have 35 C in germany, we will make some barbecue. I cut some rumpsteaks out of my deer, as you showed it. Thanks for your great videos, its always a pleasure!
Many thanks,sounds lovely,cheers.Scott
You saved the day! Had a 27 lb. pork leg that was never making it to the table at a reasonable hour and your video allowed us to bone it down to a 14 lb. roast. Thank you!
I am so psyched to try this. I bought a leg yesterday and remembered your video. I have been tying the hell out of chickens due to one of your other "cushion" videos, now I'm going to figure out the piggy. Thanks so much for the great videos.
"That was luck" no, that was skill! I'm always amazed at how easy you make knife work look. Thank you for the great videos.
Thanks Mary,its years of practice.
watch him all the time,brill
work of art !
Thanks very detailed, I just followed how you butchered the leg and it is a great instructions of how to do it. I cut up the joint into steaks and fried them up as chops, they tasted great the orchard pig is really good quality better than buying from tesco. I paid £25 from my mate who works at the factory. Great pork! Nice to see that your channel is into cooking as well, thanks great work keep the skills going
As always, superb!
This channel is fast becoming my favourite for tips on how to advance my skill set!
Thanks Matthew,that's what i like to hear my friend,so spread the word dude,all the best.Scott
Highly impressive and professional, Scott! Best learning Video online.
Beautifully done, man! That's one of the prettiest legs of pork I've seen.
Thanks my friend it was a stunner.
Great Job you make it looks easy , congratulations!...
This was just what I needed to see as was given a Mangalitsa leg, i had planned curing it all but decided against it, I've
never tunnel boned a joint before this inspired me to try and it worked a treat. Thanks :)
that was wonderful!!!
Very old video, Scott, but just followed along with a 30lb leg of pork. Your advise and demonstration was faultless!
Nice one
This is awesome thanks for this vid I preciate it so much❤
well done lad.
Rock on Scott. Cheers
I am attempting to do my first hog leg so u can do a Dark Treacle Ham for Christmas. This video was top notch on giving me the confidence to do it. Cheers mate.
mister Scott Rea are you a butcher for profession or not . you look so skillfull. keep up the good work.i like to watch this verry much. this is better than tv. thank you verry much.
Andre'
2:50 You're full of it Scott, that was no luck. I think you've done that before.
Maybe my friend.
hey Scott,
great video as always!
any chance you'd be interested in making a video where you breakdown a pig leg, lamb leg, and deer leg at the same time so we get to see the size differences and types of cuts we get from each?
what an artist
Your forearms look like they lost a little bit of weight. Lookin' good pimpin'. Cool video.
"That was luck" - ha! Great work thank you Scott. Really enjoyed watching such skilled work. Pls can you do a liver recipe sometime? I do one with lardons, mushrooms, herbs and cream but would like to see your favourite. ATB
Thanks Foss,will do a liver recipe soon mate,so watch this space ,all the best.Scott.
never understood why i see butchers using cutting gloves at home. i got respect for those confident in their knives
that butchers knot changed my life
Quick question, Isnt there a gland in the hock that needs to be removed ?
Another great clip Mr Rea. I ALWAYS let myself down when it comes to crackling. Any tips ?
Hey Sean- interested to see what Scott says but I poor scalding hot water over the scored skin before putting it in oven which works well
Hi Sean,First of all make sure the skin of the pork is nice and dry(that is the trick),take it out of the fridge 30 minutes before cooking to bring it up to room temperature,which will also help to dry it,then set your oven to full power,and let it really heat up,cover the skin with plenty of salt and maybe dry thyme and sage,then put it in the oven on the high heat for 25 minutes,to start the crackling off,then after 25 mins,turn the oven down to gas mk 5 for leg /loin,and gas mk 4 for shoulder/belly,then roast it for 35 minutes a lb for leg/loin,and 45 minutes a lb for shoulder /belly.,then you will have PERFECT crackling and perfectly cooked pork,Its all about drying the skin before hand to drive away any moisture,like Foss says below you can pour boiling water on it which will tighten it up,and also dry it,Its a Chinese method that also works.hope this helps,cheers.Scott.
Scott Rea Cheers Scott. I think you've pointed out where I've been going wrong. I'm not blasting it on a high temp setting at the start. Might have to do a roast next Sunday and give it another go.
That is the trick Sean,try it mate and let me know how it goes,just keep an eye on it,but im sure it will turn out ace,all the best.Scott
Great video I just followed your pork shoulder video after buying one and followed it step by step. I got 4 steaks the shank 3kg sausage meat and 3kg roasting joint. I've a quick question why do the hams you get in the supermarket at Christmas have an edge that look so shiny and compact almost like a sliced cooked sausage. Also what primal cuts do they usually come from the supermarket ones I mean.
Pleasure to see a true butcher at work and someone that loves his job. Excellent but I have a question for you as years ago there was a butcher in my home town (Salisbury now Harare) who could tie a mean knot but didn't use a knife to cut the string. He seemed to tie the string in such a way that some form of friction caused it to break. Have you seen that done?.
In my butchery class in the US I think we would call that a Daisy Ham I just really like that name lol
scott i want to cure my home raised pork for a leg of ham do you have a video how to bone and cure a leg. thanks colin.
Would I be able to salt cure that joint and attempt a prosciutto?
Love the vids. I’m in Kentucky. Country ham is big here. About to cure my first ham. I’ve never seen it done but I’m considering deboning the ham before curing. Your thoughts? Thanks again for videos! Well done
Hello mr Scott, greatings from Lebanon🇱🇧 , wich part of leg is good for jambon
What you did there, was it cutting away to string up the Money Muscle or stringing up to make the CULETELLO proscuiotto?......but only if you took the skin off?
Hi Scott. Brill channel, I gave learnt so much from you. Brill video. Exactly what I need. Can the deboned leg joint be cured and used as a Christmas ham? Thank you so much in advance. Best Wishes Darron in Cardiff
Hi Scott, Any chance of a video on the roasted pork hock you mentioned? I fell in love with Schweinshaxen (sp?) on a trip to Bavaria about twelve years ago and would love to see your take on it. Cheers :)
Not enough fat, 10-12mm is perfect. My view of course, nevertheless a job well done. many thanks.
Another great video Scott, you must be getting old giving away your butchers knot, joking aside I think you will have done a great service to your followers, whats the point in showing them how to bone and roll meat without the final acolade " the butchers knot", Top marks to you mate, just wish I could pop down the road and buy pork of that quality mate. Cheers Scott. By the way as I know you have a lot of time on your hands how about you build a skeleton of a pig by wiring all the bones from different joints into a complete skeleton so all the novices can see. :-) Now theres food for thought. Cheers mate> Regards Gary.
Hi Gary,would love to wire up a pigs skeleton,believe it or not,i have thought about it,would look cool,like some modern art kinda thing,and yes, i finally gave away the butchers knot,like you say,its the icing on the cake,so get practising mate,all the best.Scott
Scott Rea Been using it a lot mate, slowed down your video of shoulder of lamb and sussed it, have about 10 butchers knots I know but yours is at the top slot. Cheers Scott.
Was tunnel boning necessary if you’re going to cut off the flank? Couldn’t you just cut straight down and away the flank and have the bone exposed
I was going to ask this exact same question.
But he was showing us how to do the tunnle boning. Yes he can cut but this is about teaching people.
I thought so too, but I know what he was getting at by showing us how to do it which was Great! One video and more too learn.
Do you have a big family or something because I couldn't imagine you eating all that before it goes bad
There's a remarkable invention called a freezer...
hello can i ask what kind of knife is this?
+gamer33 - rewatch it. He said a 5" semi-flex boning knife.
gamer33 victorinox 5" semi fleible boning knife available from amazon £24.99 i bought one last week and its extremely sharp.
I just got a pork leg, 24lbs for $23, and am about to go to town on it. Had to watch this video first to see if there were any tidbits for me. I'm not rolling it but I plan on getting a bunch of meals out of it, like tamales for starters. Yes a mess of tamales will do fine.
Another great clip Mr Rea. I ALWAYS let myself down when it comes to crackling. Any tips ?