[Homesteadingfamily] Making home made pork bacon

I want to share an idea that works, for making bacon without using a smoke house. These days here in Georgia, the temps don't get cold enough to hang sides of meat, like the old timers of the past have done. But, we found a short cut and it works!

Purchase 2-4 "sweater boxes" or under the bed storage boxes with snap on lids. You will want one side of pork per box. We got ours at Walmart 5 years ago and they are made by "Sterilite". They are approximately 18" x 24" and clear. We also purchased four (2 per box) WIRE enamel coated racks while there. These racks are the type that go into a porcelain kitchen sink, to prevent breakage of glassware, I think. They have tiny feet that keep the racks off the bottom of the boxes (or sink). You will want the meat elevated to breathe as well as drain. If there is much drainage, we pour it off (only if it appears to be touching the meat) and add more liquid smoke, before doing the next curing rub.

First, find a processor if you don't raise your own hogs. You will want to buy the "middlings" or belly fat from a hog (s). You will get two nice strips from one hog, one from both sides of the belly. These are usually about 12"- 18" x 24"+ depending on the size of the hog. Wash the containers, lids and racks and dry.

Make a batch of "CURING SALTS" for the bacon sides. I use 2c sea salt, 1/2 cup ground black pepper and 6 c brown sugar. You can use red chili's if you desire. This will be the mix to "rub" the sides with. They need to be as coated and caked as they can be. This mix will draw out moisture and the flavors will meld into the sides as it cures.

We purchase COLGIN'S LIQUID SMOKE at the Dollar store or any grocery store. Use about 1/2 bottle ON THE BOTTOM OF THE BOX, not on the actual meat. This will make a small "smokehouse". Lay the racks on the bottoms of the sweater box. Take the bellies of pork and begin to rub them all over with the rub mixture..making sure you coat them as heavy as you can get them...every nook and cranny. Gently lay the side onto the rack. Some rub will fall off, but that is ok. Put the lid in place and place box into the refrigerator. Let it set for about a week, then remove the box. Flip the side over and if there are any naked spots where the rub has melted into the belly, cover it again with the mixture. Seal and repeat. I do this every week, only turning the meat once per week.I takes about 4-6 weeks for the bacon to be fully cured. The lean parts of the bellies will turn a brown color...then you know you are getting done! The smoke flavoring on the bottom of the box will permeate the whole belly, just like in a smokehouse without touching the meat!

When it is cured, I cut my slab into halves and then use a cheap little electric meat slicer that we have to slice the bacon into strips to fry. For storage, I slice the slab, then place the strips onto waxed paper. I fold the remaining paper over the meat and place those "packets" into a freezer Ziploc bag for the freezer. Then when I need bacon, I just remove one of the packets and fry!

This bacon tastes as good as any bacon we have ever purchased from the store and without the nitrite or nitrate preservatives!!
We use our barn frig to be the curing house. It is a commercial TRUE frig....so you might want to size up the shelves in your frig before purchasing the boxes....get what ever will fit.

We do this every fall when we can find good bacon middlings...and not every hog is a "bacon" breed...although all hogs will have some lean. You want as much lean as you can get for the best bacon.

Try this if you have a chance!
~deb