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Posted: 5/27/2021 11:15:49 AM EDT
[#1]
Quoted: Has anyone here canned bacon before? A local store this morning had bacon ends and pieces for ~$0.85/lb. I'm planning on canning some in pint jars this weekend. I’ve heard of it being done and seen it canned in beans before. But no never done it. |
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Posted: 5/27/2021 11:25:14 AM EDT
[#2]
Never crossed my mind. Is your goal long-term storage or just taking advantage of the sale?
I dry cure and cold smoke Costco bellies - pricier ($3.50/lb) but I get perfectly good long-term storage by vac-bagging & storing them in the bottom of the fridge until I'm ready to slice them. I'll be slicing a slab this weekend that was vac-bagged a year ago and hidden in the bottom of the fridge. 20# came off the smoker this morning.  Attached File Attached File Attached File Attached File |
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Posted: 5/27/2021 11:30:09 AM EDT
[#3]
Subscribed. I'm always trying to figure out how to free up freezer space.
Let us know what you end up doing. |
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Posted: 5/27/2021 11:56:07 AM EDT
[#4]
As a kid we would buy Celebrity brand canned bacon to take camping and hunting. I think it was a product of Denmark. I can no longer find that. There are two commercially available Yoders and sometimes CMMG has it. It's extremely expensive.
To roll your own see this https://www.backwoodshome.com/canned-bacon/ |
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Posted: 5/27/2021 3:37:24 PM EDT
[#5]
Quote HistoryQuoted: Never crossed my mind. Is your goal long-term storage or just taking advantage of the sale? I dry cure and cold smoke Costco bellies - pricier ($3.50/lb) but I get perfectly good long-term storage by vac-bagging & storing them in the bottom of the fridge until I'm ready to slice them. I'll be slicing a slab this weekend that was vac-bagged a year ago and hidden in the bottom of the fridge. 20# came off the smoker this morning. https://www.ar15.com/media/mediaFiles/74872/received_313208093755140_jpeg-1957145.JPG https://www.ar15.com/media/mediaFiles/74872/received_819657582264538_jpeg-1957148.JPG https://www.ar15.com/media/mediaFiles/74872/IMG_20210504_171222476_jpg-1957153.JPG https://www.ar15.com/media/mediaFiles/74872/received_2918795478409684_jpeg-1957165.JPG That looks delicious.  My goal is both longer term storage as well as to take advantage of the sale when I am swiftly running out of freezer space. |
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Posted: 6/19/2021 1:54:54 PM EDT
[#6]
Took me a lot longer to get around to this than I had planned.
 Just took it out of the canner. About 14oz per jar.  Attached File |
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Posted: 7/27/2021 8:52:04 PM EDT
[#7]
Bump to keep out of archives.
I want to update this thread after I open one of the jars up, but haven't gotten to it yet. |
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Posted: 7/27/2021 10:53:46 PM EDT
[#8]
Quote HistoryQuoted: Bump to keep out of archives. I want to update this thread after I open one of the jars up, but haven't gotten to it yet. Hurry up. I want to know it turned out.  |
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Posted: 7/28/2021 10:37:15 PM EDT
[#9]
OST
My grandparents canned sausage, but never bacon (that I knew of). Interested. ALSO: Canned pork and botulism is a thing. ETA: Wait...maybe that was green beans. But the pork was a dicey project too. I remember them worrying over the details. I'm guessing you took every precaution. |
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Posted: 7/30/2021 12:51:51 PM EDT
[#10]
Quote HistoryQuoted: Never crossed my mind. Is your goal long-term storage or just taking advantage of the sale? I dry cure and cold smoke Costco bellies - pricier ($3.50/lb) but I get perfectly good long-term storage by vac-bagging & storing them in the bottom of the fridge until I'm ready to slice them. I'll be slicing a slab this weekend that was vac-bagged a year ago and hidden in the bottom of the fridge. 20# came off the smoker this morning. https://www.ar15.com/media/mediaFiles/74872/received_313208093755140_jpeg-1957145.JPG https://www.ar15.com/media/mediaFiles/74872/received_819657582264538_jpeg-1957148.JPG https://www.ar15.com/media/mediaFiles/74872/IMG_20210504_171222476_jpg-1957153.JPG https://www.ar15.com/media/mediaFiles/74872/received_2918795478409684_jpeg-1957165.JPG Flcracker Can you share some info on your dry cure? Also what part of FL are you in ? By chance central ? With a screen name like that I’d expect you are native and raising cattle. I’m a 5th gen that finally moved from that heat. |
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Posted: 8/1/2021 2:18:59 PM EDT
[#11]
Quote HistoryQuoted: OST My grandparents canned sausage, but never bacon (that I knew of). Interested. ALSO: Canned pork and botulism is a thing. ETA: Wait...maybe that was green beans. But the pork was a dicey project too. I remember them worrying over the details. I'm guessing you took every precaution. Re: precaution. FDA and Ball dont recommend canning bacon or other cured meats only because they haven't tested it. I pressure canned the bacon for the same amount of time as any other meat (in this case 10lbs of pressure for 75min for pints). There are several people on the internet who have reported success with this method. Of course that ultimately is worth what you paid for it. Furthermore I wasn't planning on eating the bacon straight from the can and cooking destroys the botulism poison. Of course YMMV |
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Posted: 8/1/2021 2:28:57 PM EDT
[#12]
AAR
I opened and cooked a jar with lunch today. The pint jar as it looks off the shelf.  Attached FilePlopped out into a pan. Smells like bacon but doesn't look appetizing.  Attached FileCooking  Attached FileWhen cooking any bacon I take these bubbles as my marker that it is just about cooked the way I like it.  Attached FileThe resultant bacon. 1-2 cups of bits, I didnt measure carefully. Toothpick for scale.  Attached FileAlso got half a cup of rendered fat.  Attached FileTaste was unchanged from uncanned bacon. Texture wasn't bad, but the pressure cook while canning broke it up into very small pieces. I started with "ends and pieces" bacon to begin with and then cut it up a bit more to easily pack into the jars. After pressure canning and then cooking in the skillet the largest pieces were dime sized but most of it was in small shred pieces.  Attached File |
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Posted: 8/1/2021 2:35:53 PM EDT
[#13]
Ok the big questions is then, "is it worth it?"
My answer is a qualified yes. The end result was most comparable to store bought (real) bacon pieces. I can get a 20oz bag of shelf stable bacon pieces at Sam's for $8.80ish. Of course the store bought bacon pieces doesn't have the extra fat which can be used for cooking other meals. I think the deciding factor is how cheap you can get the bacon in the first place. I got 3# packages for $2.50 ~ $0.85/#. Normal prices I have seen for ends and pieces is closer to $8 for a 3# package. If I had to pay normal price I would just get the precooked bits in the shelf stable bag. But if I find a killer deal like that again I'll run another batch. |
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Posted: 8/1/2021 3:19:21 PM EDT
[#14]
Quote HistoryQuoted: Ok the big questions is then, "is it worth it?" My answer is a qualified yes. The end result was most comparable to store bought (real) bacon pieces. I can get a 20oz bag of shelf stable bacon pieces at Sam's for $8.80ish. Of course the store bought bacon pieces doesn't have the extra fat which can be used for cooking other meals. I think the deciding factor is how cheap you can get the bacon in the first place. I got 3# packages for $2.50 ~ $0.85/#. Normal prices I have seen for ends and pieces is closer to $8 for a 3# package. If I had to pay normal price I would just get the precooked bits in the shelf stable bag. But if I find a killer deal like that again I'll run another batch. I'd call that successful. 
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Posted: 8/1/2021 3:36:42 PM EDT
[#15]
Quote HistoryQuoted: I'd call that successful. I'm satisfied.
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Posted: 8/5/2021 5:47:20 PM EDT
[#16]
Quote HistoryQuoted: Re: precaution. FDA and Ball dont recommend canning bacon or other cured meats only because they haven't tested it. I pressure canned the bacon for the same amount of time as any other meat (in this case 10lbs of pressure for 75min for pints). There are several people on the internet who have reported success with this method. Of course that ultimately is worth what you paid for it. Furthermore I wasn't planning on eating the bacon straight from the can and cooking destroys the botulism poison. Of course YMMV I'm betting you will be fine. I remember them being really scared of botulism, and there were rules about temperature for certain times and all that. People had died from the green beans thing I think. Anyway.... My grandparents canned COOKED pork mostly. I remember only a few times they canned anything raw. I remember it, and remember how good that canned pork tasted. The shoulder meat and the sausage. I can't remember the bacon, because as you say, they cooked it after they opened it. I learned all I could from them, but by the time I was old enough to write this stuff down they were no longer canning meat. I have a permanent picture of little balls of cooked sausage, in upside-down jars on the counter, with the grease settling to the bottom to seal everything. |
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Posted: 8/5/2021 5:49:36 PM EDT
[#17]
Quote HistoryQuoted: Ok the big questions is then, "is it worth it?" My answer is a qualified yes. The end result was most comparable to store bought (real) bacon pieces. I can get a 20oz bag of shelf stable bacon pieces at Sam's for $8.80ish. Of course the store bought bacon pieces doesn't have the extra fat which can be used for cooking other meals. I think the deciding factor is how cheap you can get the bacon in the first place. I got 3# packages for $2.50 ~ $0.85/#. Normal prices I have seen for ends and pieces is closer to $8 for a 3# package. If I had to pay normal price I would just get the precooked bits in the shelf stable bag. But if I find a killer deal like that again I'll run another batch. I don't know what goes into those shelf-stable meat products, but you know what is in those jars, which is a plus from my pov. |
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