Any of you make your own bacon?

lOOKnGO

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Yes, we worked as a group, and processed 5 hogs in one day in the winter. The bacon was cured, then cut. It really is a lot of work. Not much is was waisted either. The jaw meat is the most sought after. Cracklings are my favorite.
 

gimmie11s

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How exactly does one "make his own bacon" anyway?

0/10 wouldnt read again.
 

KingBlack

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Yes, we worked as a group, and processed 5 hogs in one day in the winter. The bacon was cured, then cut. It really is a lot of work. Not much is was waisted either. The jaw meat is the most sought after. Cracklings are my favorite.
Did you use a lot of salt? I'd like to make my own to cut as much salt out of the process as possible
 

lOOKnGO

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It was soaked in brine. But if you want less salt, you should consider smoking it. We want to try that, but our smoker is in a different state. The wife does all prep, I help with the consumption.
Did you use a lot of salt? I'd like to make my own to cut as much salt out of the process as possible
 

buffalosoldier

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Salt is very important to the curing process, as well as Salt Peter plus brown sugar, black pepper, as a dry rub,. I am sure there is a lot of receipes out there. You can cut your sides in whatever size you like 5,10,20 lb slabs, rub it down good and hang it in cool place in ba white cotton bag to cure. After the moisture sweats out couple of weeks, you give it a good smoke or not it is still cured. I like hickory, apple is good.
Salt peter is potassium nitrate, it is used in bacon, ham, corned beef. It also gives it the red color.
This is just the basic process, everyone while have a different take or style.

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Blkkbgt

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How exactly does one "make his own bacon" anyway?

0/10 wouldnt read again.

Buy some belly from the store, cure it, smoke it and slice it. Very easy just a little time consuming.

I tend to do 8-10lbs at a time depending on what I can find at Costco. I use a wet brine process and it takes up a lot of room in the fridge. I tend to do it in the winter when I am stuck inside and can plan it out.

Check out amazing ribs website. They have a few recipes to follow and a proque powder calculator.
 

MFE

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I've made it a few times, and it's good, and it's different, but honestly I can't beat store bought. It's not worth the time, effort, and expense IMO.
 

Deceptive

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How exactly does one "make his own bacon" anyway?

0/10 wouldnt read again.

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