Canning bacon, [Homesteadingfamily] Re: Making homemade pork bacon

You are very lucky, indeed, Jeanne!We don't have anything like this
here...and anything that is close to it, uses nitrites to preserve,
which you really don't have to, if it is smoked and cured. It would be
too cost prohibitive for me to get it from them, but it is a nice site
to look at! Stock up while you can, for sure!
I have also seen Jackie Clay's method (I think that was her name)...I
have used both and both ways work (raw vs pre-cooked). The reason I
prefer to pre-cook is to render out some of the grease, but I have done
it both ways and then just rendered other fats from a freshly killed
hog, for my lard. The grease that does settle to the bottom can still
be used to season dried beans, greens or many other places one would
want that smokey bacon taste...You sure got a good deal on your
bacon!~deb
--- In Homesteadingfamily@yahoogroups.com, "Jeanne Lookabill"
<atasteofcreole@...> wrote:
>
> Here's what I have:
>
>
>
> Got a truly awesome deal at a smokehouse up here. (One of those big
ones
> that have a catalog) "Nueske's meats". Well, anyway, they had bacon
for
> $1.50 a pound, so I was able to get 40 pounds on Saturday. Canning it
all up
> per Jackie Clay's instructions. (You don't fry it first) I've done it
> before, and it still fries up nicely when you open the jar. Just
lightly
> pack in wide-mouth jars, (you can make it into rolls and tie with
cotton
> kitchen twine if you want) and pressure can for 1 hour and 20 minutes.
You
> do end up with most of the grease in the bottom of the jar, but it
doesn't
> matter at all. It still fries like fresh bacon. Oh yeah.. DON'T add
any
> liquid to the jar before canning!!-
>
>
>
> Jeanne
>
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