Because I process alot of pork, I have been interested in making homemade bacon. I finally hit the web, combined some recipes, took a chance and got some great results.
Since it is kind of a neat thing to do, and since most people don't do it themselves anymore, I figured some folks here might have some tips, tricks and techniues to pass along, or just be curious how it is done.
I just finished making my first batch of homemade bacon. Here is how I did it:
Start with a slab of 'flank meat' from a pig. This is the meat from in front of the hind leg, all the way to the sternum and around the back edge of the ribs. On cattle, this is the area where you get the 'flank steaks.'
Wash it well and remove any hair, blood, dirt, fecal material (especially on a gut shot or hastily field dressed animal, trust me, just trim away that a meat that looks 'iffy' and be SAFE)
Mix up a batch of cure. This is the 'old fashioned' cure. 1:1 ratio salt to sugar. I added in a cup of brown sugar to flavor it. How much cure you need depends on the size of meat. Start small with a 1 cup 1 cup batch.
Completely cover all sides and folds of the meat. NO outer surface should be left uncovered by the cure. The reason for this is salt and sugar draw moisture out from teh cells of the meat. The lack of moisture causes the cells to shrivel. Since they have shriveled, bacteria have no water in the cells to use for their medium to spread. Dry cells = sealed meat = preserved.
Place the meat on a shelf in your refrig. Place a pan under it to catch the dripping (the salt draws out moisture)
Leave it there for two weeks right above freezing, but not frozen.
The meat will lose about half its volume. Remove from the refrig and cut in to 1 pound hunks. This will be messy, lots of salt and sugar will fall onto your floor, be careful.
Place into ziplock bags and freeze.
To cook, remove from the freezer and rinse VERY well to remove excess salt and sugar. Slice while frozen.
This was my first batch of real bacon. It was a little salty, but it cooked up nice and crisp. Excess grease was save to be used for flavoring beans, breads, biscuits, etc.
When I find out how to cold smoke the bacon, I will let you guys know.
Next time I am going to rinse the slat/sugar cure off before I freeze the meat. This is an imperfect method of making cured bacon. It will preserve the meat for a while, but since some moisture remains bacteria can still spread, keep frozen for safest meat.
TheRedGoat
ps. From tasting the results this morning, I am certain the bacon I made is 'just like my great grandmother used to cook' for some of you out there. Old fashioned, simple recipe, tasty results.