Homemade BACON Recipe | Sous Vide Bacon | My Harry Potter Kitchen | Chamber of Secrets (Ep. 18)
hello witches wizards and those who areyet to receive their Hogwarts school
letters, welcome to my Harry Potterkitchen! This is the youtube series where
I'm baking my way through the HarryPotter books creating recipes for all of the
food and drink we find inside! If youmissed last week's recipe where we
made some Quidditch inspired candyapples then make sure you check out the
link down below in the description tocatch up and if you're new to the
kitchen and you want to see more, makesure you hit that subscribe button and
click on the notification bell andyou'll get an alert every magic Monday
when there's a brand new recipe!Speaking of which I'm still hungry for
some more Wizarding treats so let's headback to the chamber.
Okay let's go and see what the Weasley'sare up to next in Chapter four At
Flourish and Blotts - so the boys have justfinished their Quidditch practice and now
they are back inside talking about therest of the Weasley family, so we hear a
bit more about Percy, get introduced toBill and Charlie and that's pretty much
the end of that day so it moves on tonext Wednesday when they're supposed to
be meeting Hermione and I can see ournext recipe
"After a quick half a dozen baconsandwiches each, they pulled on their coats"
Looks like there's still time for more breakfast. If you'd like to create
your own homemade bacon then all of the ingredients you need as well as the
instructions are up on my website BradleyBakes.co.uk the link is down below in
the description! You can't make a baconsandwich without bacon so in this week's
episode I'm gonna show you how to makeyour own bacon at home from scratch now
I do have a slight confession to make,probably one of the most controversial
things I've said on my channel, I'm notactually a massive fan of bacon and the
reason is because when you buy it fromthe supermarket it often has very very
strong brine flavoring in it which masksthe flavor of the pork so one of the
advantages of making your own at home is that you can tailor all of the spices
that you put in it and you know exactly what is going into that final product and you
can make sure it suits your tastes, sotoday I'm going to take you through the
process of taking your pork belly,making your own rub to cure it and then
of course cooking it to perfectionbefore turning it into a sandwich. First
up is the rub, now when you're curingyour bacon you can either do the wet
cure method or the dry cure method as Imentioned I'm not a massive fan of the
brine so I'm gonna go for a dry rubwhich we're gonna make first and then
we're going to use that to flavor our meat.Making your own dry rub is really easy
and again you can personalize the spicesto suit your taste, start off by placing
the base in which is going to be sugarand salt
then you can flavor it however you wishI've gone with a pepper, celery salt,
cumin, turmeric, smoked paprika andnutmeg. Stir through until well combined
and your rub it's done and it really isthat easy to create your own rub so why
not play around with some differentflavors and find out what works best for
youNow the reason that it has such a high
sugar and salt content is because we'regoing to use that to cure the meat so
that is going to preserve it while alsogiving it some more flavor and helping
intensify the flavor of the pork itself.Speaking of which the pork is a really
really key part of this recipe so youwant to make sure you get yourself a
really nice pork belly piece now I sawthis one in the butchers and I just I
had to go for a straightaway because itpretty much looks like a lightning bolt
I didn't even cut it this way it's justhow it came out so you know we're gonna
have a little bit of my Harry Potter Kitchen magic magic here naturally but if you
can't find one that looks like this thena standard flat piece of pork belly will
do too. You just want to make sure you'vegot some nice marbling of the fat and
the meat in there as well. Okay beforewe start to rub that and preserve it we
want to wash it first just so weremove any extra impurities and then
we'll get to flavoring, place your porkbelly into some cold water and rub it
thoroughly to make sure you clean offany dirt. You then want to remove it
from the water and then pat it dry witha tea towel until it is completely dry
make sure you remove as much of thewater as possible as otherwise this will
affect your dry rub. Okay so that is thepork belly ready and our rub is over
here ready as well so we can move on toflavoring the meat, you do have one
optional step as well and that is toscore the top of the skin so you want to
leave this on so it's gonna add somemore flavor and don't worry it's not
going to be too chewy, that's gonnarender down as it cures but if you slice
it up then you will help get some ofthat rub
straight into the flesh. So I'm gonnascore on some lightning bolts and some
cris-crosses then we're going to rub ourrub in before sealing it up
Use a sharp knife to score the skinbeing careful not to go too deep, of
course if you want to add some Harry Potter magic you can make your scores lightning bolts
once you're happy that it'sready generously rub in your curing
mixture over all sides of the pork youthen want to spend a few minutes rubbing
it in to the flesh making sure thatevery piece is covered and it's well in
place. Place the pork belly inside aziplock bag and then seal it tightly
this then needs to go into the fridge tocure for about 10 to 14 days. You want to
keep rotating it every now and againjust to make sure it cures nice and
evenly in this time you'll notice thatthe meat starts to firm up but don't
worry your bacon will still be lovely and
juicy inside and remember because of thehigh sugar and salt content your meat
isn't going to spoil, it will still benice and fresh for your bacon. After just
about two weeks our pork belly will belovely and cured and you'll notice that
it's now very very firm when you pressit and that's a good sign that you are
ready to go, okay our next step we needto wash off all of those liquids and
that cure mixture we don't want to cookthe bacon in that otherwise it will be
very salty and sweet so we're gonnarinse that off pat it dry and then get
to cooking. Remove the pork belly fromyour ziploc bag and rinse it thoroughly
in cold water, rub it thoroughly to makesure you get all of the excess cure off
and then remove it from the water andpat it dry. Try your best to remove as
much liquid as possible. Okay so our porkbelly is lovely and dry so now we can
move on to cooking it and for thisrecipe we're gonna use my trusty
sous-vide which is gonna help us cook itin water and even temperature under
vacuum and that is gonna make it themost juicy and succulent bacon you ever
had and then we'll fry it afterwards toget it nice and crispy too so for this
all we're gonna do is use our vacuumsealer to wrap it up nicely and remove
all the air and then it goes into asous-vide. Place your pork belly into
your vacuum seal bag and then use avacuum sealer to remove the air and see
we're then going to power up thesous-vide and heat it to 63 degrees
Celsius which is 145 degrees Fahrenheitand we're gonna cook this pork belly for
eight hours so it's lovely and tenderonce the water hits temperature place
your pork belly in and leave it to doits magic. If you don't have a sous vide
then don't worry you can also slow roastyour pork belly in the oven around 150
degrees Celsius for two to three hoursAfter your 8 hour cook you want to
remove the pork belly from the hot waterand then a quick trick to cool it down
quickly is to place it into someice-cold water you want to allow it to
cool all the way through until we sliceit. So our pork belly is beautifully
cooked and now all that's left to do isslice it up and then we're gonna move on
to frying it to get it lovely and crispyand depending on how you like your bacon
you can cut this as thick or as thin asyou like
cut the vacuum-sealed bag open and thenremove your pork belly. You then want to
pat it down so it's nice and dry andremove any excess fat that's come out
while cooking. You can then proceed toslicing it as thickly or thinly as
you like. You can then etiehr wrap andfreeze these or cook them straight away
okay that is our bacon nicely sliced andI'm so so happy that those Lightning
both shapes have held as it cured andcooked - didn't intend for it to be that
way that was just how the piece of porkbelly was but it's held so we've got a
little bit of natural muggle magicokay all those have to do is cook off
our bacon I'm gonna get it lovely andcrispy before we put it into our
sandwich. Place your frying pan on amedium high heat and then add in some
oil once it's nice and hot you thenlet's place your bacon in giving it
enough room to fry. As mine are quitethick I'm gonna allow them to fry for
about two to three minutes on eitherside, once it starts to caramelize and go
crispy flip it over and allow it tocontinue cooking. Once you're happy with
the finish, remove from the pan andallow to drain off on some kitchen towel
to remove any excess oil. I've then takensome of my lightning bolt bread you can
check out the full recipe for that downbelow and then place my bacon in between
sandwich together and you've got theultimate Harry Potter bacon sandwich
so there you have it our Harry Potter alightning bolt homemade bacon is
completeThis isn't a recipe I expected to be making
as part of the series but it was prettygood fun to go through that whole
process so let me know down below in the comments if you've made bacon before would
you give it a goand if you want to see more from My Harry
Kitchen, we've got plenty more tocome so make sure you hit that subscribe
button and click on the notificationbell then you'll get an alert every
magic Monday when there's a brand newrecipe!
I must say I'm not always the
biggest bacon fan but I'm looking forward to giving this a go. I'll see you next week
What can I say, "Bacon's good for me"
We're wrapping up breakfast at the Burrow with one last breakfast recipe as the Weasley's tuck into some homemade bacon sandwiches! In this week's recipe, I'll show you how to make bacon at home from scratch, using pork belly with a homemade bacon rub to cure the bacon! I'll then show you an easy sous vide bacon recipe so get the perfect melt in the mouth bacon so all you have to do is fry before serving! The process might take a while but if you're not a fan of shop-bought bacon this is a great way to control what goes into it and get the perfect bacon flavour! Have you made homemade bacon before? Let me know down below in the comments if you're thinking of giving it a go! Jump to the main recipe steps: 2:39 - Dry cure bacon rub recipe 4:05 - How to make bacon at home 6:49 - How to sous vide bacon Harry Potter Homemade Bacon Recipe Ingredients & Instructions - https://www.bradleybakes.co.uk/post/homemade-bacon Last week's recipe for our Harry Potter Candy Apple Quidditch Ball Recipe - https://youtu.be/aLG5OL6asNY Harry Potter and the Chamber of Secrets Recipe Playlist - https://www.youtube.com/playlist?list=PLW50t2zmsVRYWZtT75u9GIfGlvsRLxMvp New to my channel? Welcome to My Harry Potter Kitchen - the series where I'll be re-reading the books and creating a recipe for every food and drink item featured along the way! If you're a Harry Potter fan and love Harry Potter food then you're in for a treat! If you're a fan of #HarryPotter and want to keep up to date with all the latest Wizarding World recipes from #MyHarryPotterKitchen then be sure to subscribe and hit the notification bell so you don't miss a thing! I'll be back next week with another magical Harry Potter recipe! In the meantime be sure to follow me on: https://instagram.com/BradBakes https://facebook.com/BradleyBakesUK https://twitter.com/BradBakes #MyHPK Filmed & Edited by Ian Yarwood