Talking about bacon....

[ozyclint]

Source, not sauce.

 

[naneumranch]

As stated above take a cookie sheet and line it with foil Afterward as it cool form a grease ball for bear bait later.


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[NRA4LIFE]

Amazon.com

I've opened that book so many times it is literally falling apart. I've had it for 30 years or more I bet.

 

[chaser_2332]

Dutch oven. Just put a lb on med heat and walk by and stir occasionally …… perfection.

 

[Mish-pop]

Try to line up the whole packet as best as possible and ends up in a pile

 

[mbates96]

The sheet pan never turns out as good as on the stove or Blackstone. It's worth the time to go it right

 

[butcherboy]

Here’s a small batch of bacon slabs I started today. Pigs were cut on Thursday 1/9 and slaughtered on 12/31. After the curing is done they will be cooked/smoked, cooled and then sliced. Cooking will happen on Monday 1/13 and slicing the next day. Pics showing my cure mixture dry and then mixed ready for pumping. After injection and covered in the brine. Pigs hanging in the cooler are the next small batch for next week.

 

[mbates96]

Here’s a small batch of bacon slabs I started today. Pigs were cut on Thursday 1/9 and slaughtered on 12/31. After the curing is done they will be cooked/smoked, cooled and then sliced. Cooking will happen on Monday 1/13 and slicing the next day. Pics showing my cure mixture dry and then mixed ready for pumping. After injection and covered in the brine. Pigs hanging in the cooler are the next small batch for next week.

That's a lot of !

 

[CRJR45]

Here’s a small batch of bacon slabs I started today. Pigs were cut on Thursday 1/9 and slaughtered on 12/31. After the curing is done they will be cooked/smoked, cooled and then sliced. Cooking will happen on Monday 1/13 and slicing the next day. Pics showing my cure mixture dry and then mixed ready for pumping. After injection and covered in the brine. Pigs hanging in the cooler are the next small batch for next week.

Now we're talking bacon ! I want some , do you ship?

 

[butcherboy]

That's a lot of !

It’s a small batch for what I normally do during my busy time. Usually do around 40-60 slabs a week starting in August and through November.

 

[butcherboy]

Now we're talking bacon ! I want some , do you ship?

Unfortunately I can’t sell the meat. My plant is labeled USDA Custom Exempt which means we have to follow all the govt. policies but don’t have an inspector on sight which keeps us from selling any meat product. I have family involved in the business and I’m the only one that wants to get the USDA inspection so I’m at a stand still with expansion….

 

[5MilesBack]

Unfortunately I can’t sell the meat.

I'd love to give you something for it, but if you insist.......I'll take it for free.

 

[KsRancher]

Unfortunately I can’t sell the meat. My plant is labeled USDA Custom Exempt which means we have to follow all the govt. policies but don’t have an inspector on sight which keeps us from selling any meat product. I have family involved in the business and I’m the only one that wants to get the USDA inspection so I’m at a stand still with expansion….

I don't know the financial side of it. But one of our local shops used to just to custom processing. A number of years ago they started selling meat to local restaurants and some stores. They have expanded that to having a pickup with a big gooseneck that runs all over the country to feedlots picking up railers almost daily. And a fair size freezer van box truck to deliver meat all over.