Re: [Homesteadingfamily] Re: Making home made pork bacon

I've never canned any, but aim to this next month. I'm going to do some cooked and some uncooked. Have bought some from bulk store in a 10 lb box, but it is preserved, so that's out, gotta find some other, maybe from a local processor, will have to check that out.

Fredna & Mike
Hard Candy Acres in MO

http://hardcandyacres.blogspot.com/

--- On Sat, 10/23/10, Deb <debsbread@yahoo.com> wrote:

From: Deb <debsbread@yahoo.com>
Subject: [Homesteadingfamily] Re: Making home made pork bacon
To: Homesteadingfamily@yahoogroups.com
Date: Saturday, October 23, 2010, 7:23 AM

How to "can" bacon:You can do this one of two ways...you can pre-cook
the bacon (my choice), but not all the way done...about half way is good
enough. You won't want it really crispy or it will break into pieces
when rolled. Lay the slices against one another on half of a sheet of
parchment paper, lining up the top edge of bacon with the edge of the
paper on one side. Reserve the other half to fold over to make a package
of sorts. I wished I had a side or two right now to take pics of to show
you. If you go to the MRE Depot website, you can look at the canned
bacon that they sell...they show pictures of it right out of the can.
Yours should look similar to those and you will be able to see what I am
talking about. You can do it MUCH cheaper at home than those prices! And
those bacons have several preservatives in them!
I tear off about 14" of parchment paper then work on the left side of it
to lay out the bacon. Then fold the other side of the paper over the
bacon strips...if there is extra paper, simply fold it over the top of
the bacon and back under, to make a package, like an envelope flap. You
don't want the bacon to be so crisp that it will break when you roll it
up in the paper, so keep this in mind as you pre-cook it. Once you get
it on the paper, roll the paper as tightly as you can into a tube of
sorts, which will fit int he jar that you will use to keep it. I use
wide mouth pints or wide mouth quarts. Grease is ok, but too much will
be a hassle to clean off with no running water!. Once in the jar, put a
ring and tip on and seal tight, but not wrenched on. Set aside and begin
another one.
The second way is to put the bacon up uncooked. This will produce more
grease of course in the final product. So, I prefer to pre-cook ours.
The uncooked bacon is laid side by side, as above. And the same
procedures will apply here. Some slices may have to be cut to a uniform
size to make the rolling easier. Store bought bacon can be used, also,
if fresh is not available and store bought is on sale. But, unless you
purchase the "uncured" bacon form the store, it will also have the
preservatives in it.
Once my jars are ready, I place them into the pressure canner. I run
mine for one hour and 15 minutes on 12-15 pounds of pressure. Let the
canner cool down completely before opening the lid. I usually leave mine
in the canner overnight, but you can open before and remove the jars if
you need to. Label and store the bacon for up to 3-4 years.
To reheat the bacon, simply unroll a paper packet, take out the strips
that you need and heat in a skillet until crisp. Any extras will have to
be used immediately or chilled in the jars. The extra fats can be used
for seasoning or biscuits. It will be a rendered lard, which we can also
for future use. To save the lard, simply pour it while extremely hot
into the jars of your choice and immediately place on hot rings and
tips. You do NOT have to pressure lard! The heat from the hot grease
will seal the jar and it is shelf stable for many years just like it is.
I sometimes turn my sealed jars upside down on a clean cotton cloth to
cool overnight. Handle with caution, though, those suckers will be
really hot! LOL
There is not many things that I have found that cannot be canned for
storage....just takes just ingenuity sometimes! Canning bacon is time
consuming but the other option of buying it already canned is really
expensive and you get a load of preservatives to boot! Sausage can be
"canned" too!Enjoy!~deb

--- In Homesteadingfamily@yahoogroups.com, myrna legate
<myrnalegate@...> wrote:
>
> Please post those instructions, I get a pig done in November !!!
>
> Xani's Mami
>
>
>
>
> ________________________________
> From: Deb debsbread@...
> To: Homesteadingfamily@yahoogroups.com
> Sent: Fri, October 22, 2010 7:40:09 AM
> Subject: [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
> > >
> >
> >
> >
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> >
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