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.

 

[CRJR45]

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.

I had a friend in Mi that raised pigs and it was the best pork I've ever had . He would sell you the hog and let you use his roaster . Whole hog over charcoal is almost heaven .
But I like to hear about mom and pop farms expanding and hope there are more stories like this in the future . The business end of being a farmer is the downfall of some of them .
Those mega feedlots cornering the markets , or monopolizing the market , is a little messed up. And more than a little scary ?

 

[NRA4LIFE]

We do a spatch-cocked small hog every other year. I build a rectangular cinder block cooker and use lump charcoal and some hickory chunks. The belly is the first thing I tear into. Not really bacon but damned delicious.

 

[CRJR45]

We do a spatch-cocked small hog every other year. I build a rectangular cinder block cooker and use lump charcoal and some hickory chunks. The belly is the first thing I tear into. Not really bacon but damned delicious.

Thats how his was set up , 250 gallon fuel oil drum with a spit in the middle and trays that help the charcoal that slid out , you had to replenish the charcoal every three hours all night . I they were right around 100 lbs?

 

[NRA4LIFE]

The one we did in November was 59 lbs. Christ was that thing good.

 

[butcherboy]

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.

Sounds like they have at least a state inspection certification in order to sell meat. NM’s state inspection was taken away quite a few years ago and processors have been fighting like crazy to get it back with no luck. I have customers that bring me 30-40 beef every fall that are all sold to private customers for processing. They all run around 300-400 head every year but most of those go to a federal plant on the east side of the state.

My plan was to do something like what The Bearded Butchers do and that was our plan back in 2006. Somewhere along the way family has lost interest in doing that. My mom passed in 2019 and my dad doesn’t seem to care much about expanding anymore. My sister is just biding her time until she retires in a few years. I’ve thought about breaking away and building my own plant but it would be well over a million to build it right for USDA standards. My other plan I have been working on is to open my own sausage, jerky, and smoked meats shop selling to locals, restaurants and possibly internet sales. Sorry for the rant but I have a lot of frustrations after doing this for 34 years and still being financially poor.