Making pork (not belly) bacon

[Stay Sharp]

I finished the long process of making pork bacon (non belly). I will attempt to explain the 2 week process here. Bacon comes from the pork belly but can be made from any part of the pig. Using shoulders gives me a less fatty bacon with more lean meat to enjoy.

I bought a 60 pound box of pork trim for sausage making. From this, I set aside 15 pounds of the fatty trim for this bacon. This trim is 72% fat.

 

[Stay Sharp]

The seasoning, I used was a high Mountain brand. I have had good luck with this brand so I gave it a try.

I sprinkled the dry cure and seasonings over the meat and mixed it well

I then placed all the pieces in a container and refrigerated it for ten days. After ten days, I soaked the pieces in cold water for two hours to remove any surface cure.

 

[Stay Sharp]

I placed the pieces of pork on racks and into my pre-heated smoker at 150F. (this is my old smoker called old smokey 1)

For smoke, I use hickory sawdust. I cover the pan with a lid to starve it of air. This allows smoke but no flare ups.

With lid removed

I smoked the meat until the largest piece reached an internal temp of 165F and then let it cool in the smoker.

 

[Stay Sharp]

I sliced one piece while it was still warm and the fat was still transparent so it's hard to see the fat lines like you see on store bought bacon

After cooling overnight I will vacuum seal the pieces whole and slice when I want to fry some

 

[River Rat]

Thanks for sharing.

 

[gonhunting247]

Oh man those look good!

 

[Musket Man]

I made shoulder bacon with the same cure you used a few years ago and it was really good as was all the belly bacon, ham and sausage! I need to get another pig!!!

 

[Triple BB]

Dude, when was the last time you had yer cholesterol checked...

 

[Gr8bawana]

Now that's my kind of bacon!

 

[Iron Mike]

Very nice. I am going to have to try that one.

 

[Tim McCoy]

I've used a bunch of the hi mountains blends, for wild game, never been disappointed. Have not tried the bacon mix, but it looks great, may have to try that one. We'll have to see after I eat some, how my next oil level check goes...

 

[Stay Sharp]

Dude, when was the last time you had yer cholesterol checked...

Im in perfect health. I used to weigh almost 400 Lbs. In 2012 I made a change. It took a couple years but I got down to 185 pounds. Right now Im happy at 200 Lbs and in perfect health and on zero meds and working out and still eating all the things that come out of my smoker.

 

[Gr8bawana]

Im in perfect health. I used to weigh almost 400 Lbs. In 2012 I made a change. It took a couple years but I got down to 185 pounds. Right now Im happy at 200 Lbs and in perfect health and on zero meds and working out and still eating all the things that come out of my smoker.

Good for you, you seem to have found the perfect balance of excersize and food. My wife always asks me why I wouk out like I do and I tell her the more I work out the more good stuff I get to eat. No meds here either.