JY0 Posted March 16, 2016 Share Posted March 16, 2016 We butcher a humanely raised, drug free, corn fed hog and cure our own bacon old school, using only mountain air, brown sugar, kosher salt and black pepper. Once cured we slice, vacuum pack and freeze.This year's batch is excellent. The weather and timing were perfect.This tastes nothing like store bought bacon. 4 Link to comment Share on other sites More sharing options...
creamypies Posted March 16, 2016 Share Posted March 16, 2016 Looks amazing Link to comment Share on other sites More sharing options...
Jeremy Festa Posted March 16, 2016 Share Posted March 16, 2016 Nice one! Jealous! Sent from my iPhone Link to comment Share on other sites More sharing options...
Ribeye Posted March 16, 2016 Share Posted March 16, 2016 Nice work! Are you using any pink curing salt? How about smoke? I got into charcuterie a few years ago and love it. The hardest part is waiting for it to be done. Link to comment Share on other sites More sharing options...
JY0 Posted March 16, 2016 Author Share Posted March 16, 2016 Nice work! Are you using any pink curing salt? How about smoke? I got into charcuterie a few years ago and love it. The hardest part is waiting for it to be done. No sir. Air cured. Link to comment Share on other sites More sharing options...
westg Posted March 16, 2016 Share Posted March 16, 2016 awesome , would love to be able to do this ..enjoy those little pigs Link to comment Share on other sites More sharing options...
stogieluver Posted March 16, 2016 Share Posted March 16, 2016 Pleeeese send me some. I'll pay handsomely, including shipping. 1 Link to comment Share on other sites More sharing options...
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