Bacon Seeds

[Spysar]

The new batch is here.

 

 

[mowin]

Very nice.  Do you do your own butchering and curing? 

[Ncountry]

Ooo.  Yummy!

Until maybe 10 years ago I hated pigs,loved bacon though. Left over "trama" from when I was a kid.lol.I remember having to get in the pen to feed them when I was pretty young and they were bigger than me and scared me with the noise and aggression.

We started raising  them ourselves. They actually are pretty smart amusing critters. I enjoy them, both alive and as bacon..;)

[mowin]

[SportsmanNH]

[Spysar]

6 hours ago, mowin said:

Very nice.  Do you do your own butchering and curing? 

I do my own butchering, but not my own curing. I have a guy up in Schaghticoke that does a great job on the ham and bacon. Cured , smoked, sliced , and vacuum sealed for a good fair price. I would like to do all that someday myself.

[Spysar]

17 hours ago, mowin said:

That looks really good. How did you do it?

[DDT]

13 hours ago, Spysar said:

I do my own butchering, but not my own curing. I have a guy up in Schaghticoke that does a great job on the ham and bacon. Cured , smoked, sliced , and vacuum sealed for a good fair price. I would like to do all that someday myself.

I remember doing that growing up on the farm. Sometimes too salty or too smoky. I would think paying a guy that your happy with his products is a good deal. 

Had a giant cast iron pot we used to scald the skin off. We used everything on a pig but the squeal! Mom would can the pork. My grandmother took the  tails and would polish the kitchen woodstove top with it. 

[mowin]

I dry brine for 10-14 days. Clean them off good, and let set overnight in the fridge uncovered.  I cold smoke for 6-8 hrs or however long the smoke generator lasts, then back in fridge overnight.  I repeat the smoking process 4-6 times until I get the color I like.  I also like a more smoke flavored bacon, which is weird, because I don't like other foods that way.  

If you ever want to try it yourself, I'd be happy to help you out.  

[mowin]

4 minutes ago, DDT said:

I remember doing that growing up on the farm. Sometimes too salty or too smoky. I would think paying a guy that your happy with his products is a good deal. 

Had a giant cast iron pot we used to scald the skin off. We used everything on a pig but the squeal! Mom would can the pork. My grandmother took the  tails and would polish the kitchen woodstove top with it. 

Ah, the good times scarfing a pig, lol. 

It's really not difficult to make/smoke bacon and get the same results every batch.  I've got mine recipe the way I like it.  I also reduced the salt to a level I like also.  Most store bacon is too salty IMO. 

[Robhuntandfish]

Edited May 11, 2023 by Robhuntandfish

[Bucksnbows]

IMHO, there are only three perfect foods. In no particular order, they are:

lobster

pizza

anything pork