Well i have been really busy. Just now i did the last of my processing from last season. Made about 100;bs of venison burger. This was me and two friends deer.
They had about 50 lbs of ground hog me made into sausage. I had all the bellies- rib meat and some neck meat defrosted i just cured.
Just cooked some this morning.
This is the best batch of bacon yet. For the curing i defrosted it patted dry salted ( pink salt & sea salt) Poured some maple syrup over it then placed in a large sealed tub and refrige for 7 days. every other day a shook the tub vigorously.
Now on day two i drained the fluids from the tubs and repeated a light salting and syrup.
Two tubs with about 5 to 8 lbs in
1/4 cup sea spoon on pink for fist salting per tub
light sprinkle next day.
Tonight i slice and pakage it.
bacon notes for curing
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TerribleTed
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9dawgs
Re: bacon notes for curing
Ummm, what about pictures? I'd like to see the process. Or is this a "note to self" post?
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Iluv2hunt
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Re: bacon notes for curing
Not gonna put the bacon on the smoker?
I don't hunt turkeys because I want to, I hunt them because I have to. ~Colonel Tom Kelly
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TerribleTed
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Re: bacon notes for curing
Tonight when i finish it, slice it, bag it and tag it.
It lunch time still have more to do on the airboat.
It lunch time still have more to do on the airboat.
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TerribleTed
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Re: bacon notes for curing
About 12.5 lbs The slicer stoped working
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treefarmer
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Re: bacon notes for curing
That just makes the ol' mouth water just lookin' at the pictures! Chill that last part and sharpen one of them knives, it'll work.
Treefarmer
Treefarmer
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TerribleTed
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Re: bacon notes for curing
some is sliced some is left as slabs to be cut when cooked
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9dawgs
Re: bacon notes for curing
Oh man, that looks great! I made some pancakes and eggs for my daughter yesterday and we were out of bacon!!! 
That's a rare occurrence at my house. That would have made the breakfast.
That's a rare occurrence at my house. That would have made the breakfast.-
TerribleTed
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Re: bacon notes for curing
If you looking for how to make bacon or pork it on the hub pages look for how to make ham the next page is bacon.
Re: bacon notes for curing
Ted you posted a link for that on another forum. I tried it and the hams are simple to do and come out awesome if you follow the recipe. Ive done about a dozen since then and everybody loves it. Un smoked and sliced and fried or slow cooked in the oven there better than store bought . Makes me look at them ole hogs in a whole different way.TerribleTed wrote:If you looking for how to make bacon or pork it on the hub pages look for how to make ham the next page is bacon.
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TerribleTed
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Re: bacon notes for curing
The neck meat turned out really good bacon it still a little tough
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