Homemade bacon!

Discussion in 'Lounge' started by MaryB, Oct 17, 2015.

  1. MaryB

    MaryB Supporting Member

    Neighbor gave me a 5 pound pork roast and I wasn't in the mood for pulled pork so I rubbed it well with bacon cure, vacuum bagged it and into the fridge for 12 days. Smoked for 8 hours then back into a vac bag to rest for 2 days then sliced. 5 nice meals of bacon plus the scraps I fried off to taste test!

  2. Dane

    Dane Supporting Member

    That is cruel !! ;)

  3. MaryB

    MaryB Supporting Member

    Yeah I know :D 2 more roasts going into cure later this week, have to get to the butcher and pick them up! Should set me for bacon for most of the winter.
  4. ajole

    ajole Supporting Member

    NE Utah
    Wait...that isn't bacon! That's bacony ham...sort of.:eek:

    Looks good, regardless.:)
  5. Dane

    Dane Supporting Member

    Next will be a picture of it cooking.... :D
  6. MaryB

    MaryB Supporting Member

    Actually it is bacon :p different cure for ham and different cut of meat. Makes great BLT's because 2 slices cover a piece of toast! Actually it went into the freezer... had bacon twice already this week!
    Last edited: Oct 18, 2015
  7. mary, the chicken landlords are keeping a eye on you!!!...:rofl:

    Attached Files:

  8. Very cool I got a deer two weeks ago and am finishing the butchering today .

    I have always enjoyed picking out mests tp make. Sausage, pepperoni, baloney, maybe ill look up a bacon recipe but I bet there isnt enough fat in it
  9. bscar

    bscar Supporting Member

    Learn science
    Crossbreed pig with snake
    Pigsnake sheds skin
    infinite bacon
  10. Pablo

    Pablo Carbine Guy aka Zippy Member

    Would eat. In a heartbeat.
  11. Rachgier

    Rachgier Administrator Staff Member

    Wouldn't that be infinite cracklin'
  12. moona11

    moona11 King of you Monkeys Lifetime Supporter

    Just waiting for Frac to come in with his bacon.
  13. undeRGRound

    undeRGRound ROLL wif Da MOLE! Supporting Member

    :rofl: :rofl:
  14. ajole

    ajole Supporting Member

    NE Utah
    Yeah, but..The USDA defines bacon as "the cured belly of a swine carcass".:p

    Historically, "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel.

    So...that was a roast, and is therefore ham.:p

    I know of "back bacon", made from the loin, which if not smoked is known as Canadian Bacon, which is a pork loin that is brined, and maybe bacon cured, but not smoked.

    All that aside...screw the words, that looks like some mighty fine bacon.:D
  15. bscar

    bscar Supporting Member