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BACON BACON BACON!!!!!

We have two different processor that we use.  We like one better for beef, and one for hogs.  But, our hog processor has contracts with a big emu farm several times a year----yes, emu.  We didn't get on his schedule in time, so we had to take our hogs to our beef guy.
The beef guy does not cure or smoke the bacon and hams.
So we were forced to learn how to do it ourselves; which could be viewed as a good thing.
We also had to purchase a slicer.
The bacon cures in a spice/salt mix for a week, flipping the bags over daily.  Then the excess is washed off, bacon is sliced, and voila!  We did not smoke it, there's just too  much going on right now.
I only cured 5 pounds, in case we did not like the spice mix.
We cooked up a pound for a mid day snack, and put the rest in the freezer.
YUM!!!!  I suppose I will be curing 5 lb slabs every few weeks.
It's very easy, but I am glad the next two piggies already have an appointment with the other processor. He will send them home cured, smoked, sliced, and ready to eat!

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