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!
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 TH-cam. Here’s how to watch: trib.al/3pa4igE
@@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 ?
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.
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
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.
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 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
@@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.
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.
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
@@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.
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.
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
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?
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
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.
Hmmm, missed opportunity to really show us how to make our own bacon from start to finish. Salt/sugar ratio? Salt-ratio related to weight of the piece of meat? Curing time? Rinse after cure or not? Smoking temp? Smoking time? Internal temp? Type of wood used? Drying time afterwards? How to store the bacon and for how long? Etc. I've made my own panchetta/bacon many times so have been experimenting with it, and it's a lot harder to get the balance right than this video shows. Especially making sure the bacon doesn't get too salty while still curing/drying safely is a challenge. Still good to see the different types of meat used though - will have to try and get my hands on some pork cheeks!
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
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.
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.
You guys have the best job in the world, just wanna say. Please don't ever stop making these videos about the amazing things you can do with whole animal butchering.
I have a friend from Europe who one seriously commented he didn't understand how americans could eat belly bacon with all the fat running through it instead of cut out or on the side (British cut?). I pointed out he was a fan of wagyu beef and all that 'marbling'.
Cell membranes not cell walls. Cell walls are in plant and largely indigestible by us, hence we have cattle to eat plants and unlock more nutrients from them.
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)
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;-)
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
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.
I know I'm late to the party but Canadians don't eat or make Canadian bacon. We make and eat something called peameal or back bacon. Peameal because it was coated in the meal from peas but now it's cornmeal.
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.
Hmmm, weird, here in Australia bacon is invariably loin and belly, an entire slice all the way through. There is also "streaky bacon" which is just belly, and fat free bacon, which is just the loin trimmed of all fat. And an abomination. Also usually it has the rind (skin) on, but often sooks want it removed.
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
Ben: “just need to get the skin off. Every other bit of this is delicious” Me: Wait...what about pork rinds? Me again: the lack of mustache must make the brain cold and cause brain farts.
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.
What we call Canadian Bacon in the USA is called Peameal Bacon in Ontario. We believe that's what became 'Canadian' Bacon. en.wikipedia.org/wiki/Peameal_bacon
it's not a "cell wall" we call it a "cell membrane" and i think by coating it with salt, you're causing the moisture/water to evacuate the cells the salt is in contact with creating a moisture-less barrier to stop the growth of mold. The dryer cells at the surface of the meat, through the process of what i figure is osmosis, cause moisture/water from areas of higher concentration (the deeper parts of the meat) to enter areas with lower concentration (the surface with salt on it). I'm not 100% on that, but i'm thinking that's what curing is all about. It's a method of storing meat for a long time while not being able to chill it and i figure it's a method the early settlers/pilgrims came up with to have meat over the winter season....again, not 100% sure. Honestly the method was probably developed long before the settlers and pilgrims. Ancient cultures probably developed it.
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
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!☺👍💕
In Canada, the so called, "Canadian Bacon" is sold with a cornmeal exterior and its called "Peameal" I've never bought back bacon and cooked it up like you did before. Atleast for me, I've only ever eaten normal bacon, or peameal.
There are no cell walls in animal cells. The purpose of salt would primarily be for preservation as no bacteria can survive at high salt content. Moreover, if you expose a cell in high concentration or salt and sugar (glucose) or anything aside from water you are exposing the cell in a hypertonic environment, causing water and other cytoplasmic content to be release. Therefore, preservation is even heightened as microbes have no where to live and proliferate.
Oh my God there is a book called charcuterie from some of the best chefs in the world and I bought the book and I used it as a guy to start making my own Canadian bacon and I call it the best effing meet on the planet
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 😊
"inverted belly"- ah yes, the back.
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!
“It’s still good, it’s just a little airborne!”
Found the jowl in South Carolina years ago. Dropped the slices into a deal fryer. Mind blowing amazing. Still trying to recapture the moment.
I learn so much from these videos, but all I take away is that I miss Ben's mustache.
Did ben get botox or is his skin just smooth asl
@@martinvarner It's just smoooooooth baby
Brent's coq must slide in much easier without the mo.
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 TH-cam. Here’s how to watch: trib.al/3pa4igE
In England we have back bacon and belly on ever shelf everywhere all the time
I live in a city where you outta grab belly bacon from the Asian store
You also have an old lady you bend the knee to. Your country is pathetic.
@@WembyShesty A lady with more time in uniform than yours, and she can still negotiate a ramp.
We call yo' mamma back bacon and we have her on everrryyyyy shelffff cheeoowww
@@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 ?
Back bacon at least in UK has a fatty tail. Was slightly disappointed that u did not make middle bacon
The reason Americans call back bacon "Canadian bacon" is because peameal bacon (one of the most common types of back bacon) originated in Canada.
DustInMyBum isn’t peameal good
I thought that it was because Canada is on the back of America.
@@tarmac1697 peameal is amazing
They HAVE to be married. The bromance is on another level! Hahahaha love them!
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.
0:06 is the guy in the back drinking cooking wine out of the bottle then putting it back on the shelf?
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
It's perrier
I’m glad bob belcher and biff from back to the future found each other
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.
A weekly episode with this pairing is my Christmas wish
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.
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.
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
@@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
I'm a meat cutter and I approve this show
A meat cutter and not a butcher? Seems legiy
@@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.
The dude slamming a drink in the back ground 😂 0:07
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.
Middle bacon! best or both worlds.
Uk viewers know it’s all about that back bacon in between two pieces of bread
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
American bacon is better. Sorry.
@@SmellsLikeNirvanna Never had a proper rasher though, its another level
@@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.
SmellsLikeNirvanna because you’re literally just eating fat. And the reason the ketchup is there is because the sweet salty flavour is undisputed.
Jowl bacon equals new deliciousness for Korean bbq
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.
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
BRING BACK THE STACHE! I'M FURIOUS!
As a Canadian, we only have 2 types of bacon. It’s either strip bacon or Peameal bacon !
As a Canadian x2, can confirm we only have 2 types
Back bacon is an American thing that they think we have.... Peameal is my only Cdn Bacon
We have all three side, back and peameal, they are not the same! Peameal is brined and back bacon is smoked!
I’m from the west and have never heard of pea meal. It’s bacon. Just bacon. And back bacon.
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?
This comment was a cultural experience and a delight.
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
Mark Gillett TORONTO known as hogtown because of the export of bacon to the empire.
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.
Hmmm, missed opportunity to really show us how to make our own bacon from start to finish. Salt/sugar ratio? Salt-ratio related to weight of the piece of meat? Curing time? Rinse after cure or not? Smoking temp? Smoking time? Internal temp? Type of wood used? Drying time afterwards? How to store the bacon and for how long? Etc. I've made my own panchetta/bacon many times so have been experimenting with it, and it's a lot harder to get the balance right than this video shows. Especially making sure the bacon doesn't get too salty while still curing/drying safely is a challenge. Still good to see the different types of meat used though - will have to try and get my hands on some pork cheeks!
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
Wow! Thanks for pointing this out! Always always always more to learn.
Med student here too, can confirm
I miss the magic that was 'turning some random dish into a sausage'.
These 2 need longer episodes!
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.
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.
I came here to leave this same comment, thanks
Canadian here. I’ve eaten back bacon like maybe 2-3 times in my 23 years of life.
"Traditional belly bacon" 😅😂 God bless America!
The center of the universe
Anyone else see the guy in the back at 0:05 drinking out of the huge bottle?! LMAO
I love the seven day bacon hibernation joke.
You guys have the best job in the world, just wanna say. Please don't ever stop making these videos about the amazing things you can do with whole animal butchering.
Never watch this before bed. At best, you'll get hungry. At worst, you'll get hungry and have weird food dreams.
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
Animal cells do not have cell walls. Love your channel!
I think he was just refering to the membrane
@@MelissaFlaquer yeah i think so too. And kinda missed osmosis. But over all i love these vids!
I have a friend from Europe who one seriously commented he didn't understand how americans could eat belly bacon with all the fat running through it instead of cut out or on the side (British cut?). I pointed out he was a fan of wagyu beef and all that 'marbling'.
4:16
Brent : how movies portray waking up
Ben: how I actually wake up.
I love how hard they're trying to not use pasta as an example for what the Guanciale ish bacon would be good with 😂
Cell membranes not cell walls. Cell walls are in plant and largely indigestible by us, hence we have cattle to eat plants and unlock more nutrients from them.
So canadian bacon is basically the same as german Kasseler. Interresting
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)
We miss you guys
Guanciale is so hard to find In the states usually have to resort to using pancetta or regular bacon for pasta dishes. Especially carbonara.
Although they didn't make guanciale, at least I think, pretty sure it can not be smoked to be guanciale
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;-)
You guys and your team are always on top. Thanks.
You guys are awesome!! "Canadian bacon. We dont kow what happens in Canadia" 😂😂👊👊👍👍
I'm Canadian and I never heard of Canadian bacon
I see the word bacon I ask no question and click...FACTS
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.
These guys have the best series on this channel
Brent reminds me of King Abdullah II of Jordan and it cracks me up watching the King make a turducken🤣🤣🤣
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
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
Bob Belcher needs to grow his signature mustache back. Linda Belcher misses it so much.
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.
I know I'm late to the party but Canadians don't eat or make Canadian bacon. We make and eat something called peameal or back bacon. Peameal because it was coated in the meal from peas but now it's cornmeal.
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.
Grilled cheese and ham my friend
Hmmm, weird, here in Australia bacon is invariably loin and belly, an entire slice all the way through. There is also "streaky bacon" which is just belly, and fat free bacon, which is just the loin trimmed of all fat. And an abomination. Also usually it has the rind (skin) on, but often sooks want it removed.
Another great episode guy's.
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
I'm from Canada and I call it Canadian bacon because I'm used to calling belly bacon , just bacon lol
Anyone else saw the guy on the back downing some booze at 0:06? XDD
Thats a bottle of perrie sparkling water
Awesome video! It'll be great to see a video showing different uses of the beef knuckle.
Ben: “just need to get the skin off. Every other bit of this is delicious”
Me: Wait...what about pork rinds?
Me again: the lack of mustache must make the brain cold and cause brain farts.
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
>Drove 39 minutes
>in Brooklyn
He could have just walked to the corner man.
“Kind of our lofi American way to do guanciale”
Lofi Bacon to Eat/Chew To
As we all know, British bacon is the best bacon
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.
in australia, we leave the belly and back together to make super long bacon rashers with a nice fatty end, and a nice protein end. its very good.
In Australia our bacon it both American bacon and Canadian bacon in one and what you would call thic cut
4:27 I was like wtf! why they wearing the same thing 7 days later ?lol u guys are funny
Back or shoulder bacon is my go too
A good rasher (“canadian bacon”) really needs to be thin(ish) and needs to be fried and put on a toasted sandwich
I am now questioning whether I've ever had real deal bacon and my life is now in shambles. (Subscribes)
What we call Canadian Bacon in the USA is called Peameal Bacon in Ontario. We believe that's what became 'Canadian' Bacon. en.wikipedia.org/wiki/Peameal_bacon
These guys are comedy gold
it's not a "cell wall" we call it a "cell membrane" and i think by coating it with salt, you're causing the moisture/water to evacuate the cells the salt is in contact with creating a moisture-less barrier to stop the growth of mold. The dryer cells at the surface of the meat, through the process of what i figure is osmosis, cause moisture/water from areas of higher concentration (the deeper parts of the meat) to enter areas with lower concentration (the surface with salt on it). I'm not 100% on that, but i'm thinking that's what curing is all about. It's a method of storing meat for a long time while not being able to chill it and i figure it's a method the early settlers/pilgrims came up with to have meat over the winter season....again, not 100% sure. Honestly the method was probably developed long before the settlers and pilgrims. Ancient cultures probably developed it.
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
Ben's voice sounds ridiculously like Jeff Goldblume's!
Hint - Sugar is also a preservative.
The second I heard Canadia I scrolled down looking for the comments
Have you guys heard of Buché tacos? It’s jowl I always thought it tasted like Uncrispy bacon. It’s delicious
Buying pink salt for home use is almost impossible in the UK. Restrictions due to the potential explosive properties
In the UK we call belly bacon "streaky bacon".
Yeah right guys, 3 kinds of bacon from some wonderful magical animal
DID HE SAY CANADIA 0:28 WHAAATT!! LMAO
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!☺👍💕
In Canada we call it peameal bacon
In Canada, the so called, "Canadian Bacon" is sold with a cornmeal exterior and its called "Peameal" I've never bought back bacon and cooked it up like you did before. Atleast for me, I've only ever eaten normal bacon, or peameal.
Peameal is cured in a salt brine, back bacon is smoked, same cut but different procedure and taste.
There are no cell walls in animal cells. The purpose of salt would primarily be for preservation as no bacteria can survive at high salt content. Moreover, if you expose a cell in high concentration or salt and sugar (glucose) or anything aside from water you are exposing the cell in a hypertonic environment, causing water and other cytoplasmic content to be release. Therefore, preservation is even heightened as microbes have no where to live and proliferate.
Oh my God there is a book called charcuterie from some of the best chefs in the world and I bought the book and I used it as a guy to start making my own Canadian bacon and I call it the best effing meet on the planet
6.40 jowl bacon was instantly swooped
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 😊
It usually takes a couple hours and I wait until about 150-155f internal temp
Canadian bacon is also called bacon in britainland