[Homesteadingfamily] Re: Making home made pork bacon

I want to tell you if you did not know...that you can CAN that bacon,
too! I can some every year to have "just in case" the grid should go
down or other disaster. If you need to know how to do this, I'll post it
later on, too! All you'll need for this is parchment paper (or really
heavy waxed paper like Cut Rite, not the dollar store brands) , jars and
canner.just let me know!~deb
--- In Homesteadingfamily@yahoogroups.com, "Deb" <debsbread@...> wrote:
>
> Nancy:This is SO easy..even I could do it! LOLIt has worked for us for
> years now...we don't raise our own hogs now, but have in the past. So,
> when you have one slaughtered, tell them you want to take the
> "middlings" or "bellies" as soon as they get them cut just before they
> make your sausage and other cuts. If you don't make this known up
front,
> they will grind them into the sausage! And if you have room for an old
> fridge in the garage or basement, you can do as many bellies as you
have
> room for those boxes! We have done as many as fourbellies at one time,
> but then we have that other commercial fridge to fill, too.
> I stock up on Liquid Smoke for a dollar a bottle, we use lots of that
to
> do this with. And it will really make your mouth water from smelling
all
> that "smoke house" smell every time you open the door! Good luck and
let
> us all know how you like it! If you have questions, just email and
I'll
> help you as best as I can.~deb
> --- In Homesteadingfamily@yahoogroups.com, "Nancy" nchase@ wrote:
> >
> > Thank you so much for posting this!!!
> >
> > We just got pigs this spring, had our first litter of piglets in
> August, and will send our first slaughter pig to the butcher in a few
> months. We had assumed that the butcher would be able to make the
bacon
> for us, but found out when we spoke to him last week that he doesn't
do
> that part of the process.
> >
> > Of course we want bacon from our hog, but we had no idea how to go
> about doing it ourselves. Now I've printed out your directions, and
we
> have plenty of time to get all the necessary supplies before our pig
is
> ready. Yay! :-)
> >
> > --Nancy
> > http://inglesideicelandics.com
> > http://www.facebook.com/InglesideFarm
> >
>
>
>
> [Non-text portions of this message have been removed]
>

[Non-text portions of this message have been removed]