Bacon Question.

Sorry, didn't see this response. We put the bacon in the oven at 325 until slightly browned, packed it in the jars and pressure canned it as the Ball book said. Can't remember right now. It isn't bad, just needs cooked anyway so better to just cook once for us. We still put it in a cast iron skillet to finish. It isn't real crisp. We used 1 pint to make scalloped potatoes and cheese, that was very good....James

It's only recently (in the past 6 months) that we've increased our purchase of bacon. We store it in the freezer but not in the original packaging. All of it is fried in the skillet, drained on a metal tray, broken into small pieces and put into small serving freezer bags. It doesn't take up freezer space, it's almost instantly ready to add to recipes or sprinkle on top of salads, add to omelets, etc. We don't use added salt so the bacon becomes a quick way to add a salty flavoring to our menu. All of the bacon grease is collected and saved by either storing it in a covered glass jar in the fridge or freezing it mixed with butter in candy molds. About the only time we eat full strips of bacon is when the first tomatoes ripen and we make BLTs. Prices for bacon depend on what type of bacon it is and where it's purchased. We found a local source for packaged cured bacon at $3.50 a pound and bought 10 pounds that will last us a year or more. Kroger has their brand on sale for $2.99 lb this week.

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How do you can bacon?

sorry, didn't read far enough

bacon is really easy to make at home! here's how:

https://www.backwoodsmanmag.com/imag...uckboard_4.pdf

i use a recipe very much like this. i use a little less sugar, and prefer maple syrup to sugar. almost any boneless cut of pork will work - be sure to allow longer curing times for thicker pieces. cuts with bones will cure this way too, but you can't slice them as bacon. also works on beef and other meats.
brisket comes out like pastrami if you adjust the spices just right! hot red pepper? garlic? cumin for a chili like flavor? let your imagination be your guide.

Okay James, twice now you have mentioned making bacon from racoons. Please tell us more. I am very curious.

Sometimes our area is nearly overrun with racoons. It would be great to have something really useful to do with them.

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I stocked up some time ago.....price 4 one pound packs of big buy for 5dollars on July 4th 2011.
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I save to buy meat on July 4th at country foods IGA. I vacuum packed five packs together. We ate tons of blts into late fall....it was cheap eats.....we got tired of the bacon. To the point that I vacuumed it. But came summer the next year it was bacon with anything from the garden.

I only hunt raccoons in the fall when they come into the orchard and eat fruit. The fat young boars get big. I skin and clean just like a bear and hang in the smokehouse and hot smoke for 6 hours. The fat just drips off. Then I cut the bellies off and make bacon out of them. Remove rump and shoulders to make hams. Different flavor but good bacon, I do this with bear too....James

At one time it seemed as everyone was selling 'Big Buy Bacon' around here in Washington state, but has since been more difficult to find as grocers change up their product line in order to make more profit. Atleast that is how I see it. I've bought that brand before & we've really liked it. Although it wasn't as thick or lean as you described, and that's okay with us as we like the crispy fat of bacon anyway.
Now several grocers are selling Gusto brand pork products (bacon & ham) as their cheap brand and to me anyway tastes nasty. blech