The Down Range Forum
Member Section => Cooking & Recipes => Topic started by: TAB on February 07, 2010, 10:53:55 AM
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Anyone?
its getting really hard to find good quality bacon at the stores that is not $$$$$
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I haven't, but Alton Brown did on an episode of Good Eats. It looked pretty easy. Maybe worth a search on Food Network's web site.
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http://www.foodnetwork.com/recipes/alton-brown/scrap-iron-chefs-bacon-recipe/index.html (http://www.foodnetwork.com/recipes/alton-brown/scrap-iron-chefs-bacon-recipe/index.html)
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If you're talking about from scratch, cutting the belly to make the bacon is the easy part, raising and butchering the pigs is the hard part. Has to do with the burning of the hide to remove the hairs, hard to do without actually cooking the meat.
I sold most of mine, made the one mostly into sausage, too small for good bacon.
And TAB, everything is getting more expensive, and will continue going that way. Lemons and oranges in today's paper are $1 EACH! On sale!
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Path,
I seldom save the hides, but if you want to do it the old way scalding is the best. We used a stock tank filled 2/3 with water set up on cement blocks; a wood fire underneath brings the water to a boil; and we were lazy ... we used the loader to lower the dead pig in. The nice part of the loader is that we never unhooked the hind leg chains; and after the scalding we just lifted it back out, scraped the hair off the hide, gutted, skinned and moved on to the final products.
If you are looking to raise your own, I like a Duroc/Hampshire cross. They are good old breeds that do well in all conditions, grow well, and provide a moist and flavorful meat unlike the modern white breeds. I really prefer to stay more on the Duroc side for their calmness, but there is nothing like a good wild Hamp to get your attention in the middle of the night.
Above all, when you are raising or purchasing your meat you need to remember that "Fat is flavor!"
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Path,
I seldom save the hides, but if you want to do it the old way scalding is the best. We used a stock tank filled 2/3 with water set up on cement blocks; a wood fire underneath brings the water to a boil; and we were lazy ... we used the loader to lower the dead pig in. The nice part of the loader is that we never unhooked the hind leg chains; and after the scalding we just lifted it back out, scraped the hair off the hide, gutted, skinned and moved on to the final products.
Not looking to save the hides, and scalding is the other method. I learned the old fashioned way of setting a straw blanket on the ground, laying the pig on it, burning off the straw, flipping the pig onto new straw, and burning the other side. Scalding or burning, you gotta scrape too!
I had a neighbor who used his front loader and skid steer to help me hoist the 3 buffalo I butchered. Dressed out at 200# a side!!! Handy devices.
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Not looking to save the hides, and scalding is the other method. I learned the old fashioned way of setting a straw blanket on the ground, laying the pig on it, burning off the straw, flipping the pig onto new straw, and burning the other side. Scalding or burning, you gotta scrape too!
I had a neighbor who used his front loader and skid steer to help me hoist the 3 buffalo I butchered. Dressed out at 200# a side!!! Handy devices.
That reminds me of a old hunting guide joke...
Where is the best place to shoot a moose?
" in the bucket of a front endloader."
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We just rub them down with salt and sugar and cold smoke them for 6 or so days. Put them in a crock and rotate the one from the bottom to the top about once a day.
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Path,
I seldom save the hides, but if you want to do it the old way scalding is the best. We used a stock tank filled 2/3 with water set up on cement blocks; a wood fire underneath brings the water to a boil; and we were lazy ... we used the loader to lower the dead pig in. The nice part of the loader is that we never unhooked the hind leg chains; and after the scalding we just lifted it back out, scraped the hair off the hide, gutted, skinned and moved on to the final products.
If you are looking to raise your own, I like a Duroc/Hampshire cross. They are good old breeds that do well in all conditions, grow well, and provide a moist and flavorful meat unlike the modern white breeds. I really prefer to stay more on the Duroc side for their calmness, but there is nothing like a good wild Hamp to get your attention in the middle of the night.
Above all, when you are raising or purchasing your meat you need to remember that "Fat is flavor!"
+1 m58.....been there and done that.... ;D
I have a bacon smoking recipe/process wrote down that my grandfather used ..... somewhere .... probably in one of my old trunks. If I can dig it out, I'll try to post it.
Pork-related Side note:
About two weeks ago, the FFA got to eat my son's show hog from back at the October show. Turns out the FFA instructor had bought half of it from the original buyer and had it processed and froze. Then she donated it to be cooked at the January FFA Social.........man that home-raised stuff is way better than the commercial pork....it'll ruin you on market meat.
He has another sow that'll be ready to drop a litter in a month or so....... mmmmmm
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.........man that home-raised stuff is way better than the commercial pork....it'll ruin you on market meat.
Goes for eggs, chicken, buffalo, beef, veggies, et al. Corporate raised food is absolute crap. And then what the processors do to it! That's why I'm expanding the square foot garden this year to a half dozen or so beds. Maybe get a few chickens too . . .
He has another sow that'll be ready to drop a litter in a month or so....... mmmmmm
Hmmmmmmmm - bacon on the hoof! ;D