How to make Bacon.

[Token]

So few people realize how important that really is.

And we come back full circle to bacon.

Same holds true for heritage breed hogs.

Flavor and quality.

Each heritage breed has a unique flavor profile and fatty acid composition.

Then you add structure, how well they marble or are they lard pigs etc.

I can use identical methods to prepare bacon from different breeds or crosses and get wildly delightful variety in the flavor.

But the key is sustainable agriculture, where the animal is allowed to roam, forage, build real muscle.

The supermarket hog and cursed Cornish Cross chicken is a curse and insult that led to the all American bland palette.

[The Rod]

The supermarket hog and cursed Cornish Cross chicken is a curse and insult that led to the all American bland palette.

A-fucking-men brother.


What breeds you running on your ol hog farm there? Our last batch was red wattle x berkshire. You have boars and sows? Ever have weaners available?

[Token]

A-fucking-men brother.


What breeds you running on your ol hog farm there? Our last batch was red wattle x berkshire. You have boars and sows? Ever have weaners available?

100% Berkshire. Like mine slow grow on pasture and forage.

I have 5 breeding sows and one boar. I also have one sow that refuses to freshen and did a pseudo-pregnancy. Gonna give her till spring and then she goes to the freezer.

3 sows are mature and 3 will be freshens first time in spring. I try to space them out every 2-3 months so I have litters year round if the boar doesn’t outsmart me and bust through the hog panels.

I’ll have two sows in cycle for the 4H spring weaners.

[The Rod]

So I fucked up and spaced out curing the Bacon until last night, so it likely won't be smoked by Xmas. But better late than never!

3 kinds this time, regular, hatch red chile and pepper n herbs. All with a dash of maple syrup.

[The Rod]

Pics

[Token]

I’m a bump this cuz … reasons.

[The Rod]

So I ditched the farm and moved to the city last year. Big mistake. Now I’m forced to go to the grocery store for pork belly like the rest of the plebes. Luckily we have a good source of decently raised pork in my area..

Went to the butcher counter today and picked up 20 lbs of Carlton Farms skin-on pork belly. Cut em up into thirds, 1/3 of a belly went to the freezer to be used at a later date for chashyu or porchetta. The rest went on dry cure, two thirds got maple cure and the other three just plain old salt, sugar and nitrites with a little bit of bay leaf.

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Will be ready for the smoker in about a week!

[Token]

Smashing good!

Even in urban centers, if you brave some of the ‘less savory’ neighborhoods, and find a legit carniceria … you can score the real deal.

Were you at these days brother?

Heck, I’ll ship you some Berkshire/ American Guinea cross bellies.

[The Rod]

Vancouver WA these days. I’ve hit up some carnecerías and Asian groceries, found some belly but it’s all been standard factory farm bellies from what I can tell, all without skin. Carlton Farms has a decent reputation and decent product, with the rind which is what I prefer. We used to order whole hogs from em back in my professional cooking days.

I would love to be pork pen pals. You ship the bellies I’ll send back bacon and pancetta in return.

[ygmir]

Vancouver WA these days. I’ve hit up some carnecerías and Asian groceries, found some belly but it’s all been standard factory farm bellies from what I can tell, all without skin. Carlton Farms has a decent reputation and decent product, with the rind which is what I prefer. We used to order whole hogs from em back in my professional cooking days.

I would love to be pork pen pals. You ship the bellies I’ll send back bacon and pancetta in return.

*envious of the above intercourse*

[Token]

Vancouver WA these days. I’ve hit up some carnecerías and Asian groceries, found some belly but it’s all been standard factory farm bellies from what I can tell, all without skin. Carlton Farms has a decent reputation and decent product, with the rind which is what I prefer. We used to order whole hogs from em back in my professional cooking days.

I would love to be pork pen pals. You ship the bellies I’ll send back bacon and pancetta in return.

*envious of the above intercourse*

Chit mon, Youz a quick drive up the mountain …

[ygmir]

Vancouver WA these days. I’ve hit up some carnecerías and Asian groceries, found some belly but it’s all been standard factory farm bellies from what I can tell, all without skin. Carlton Farms has a decent reputation and decent product, with the rind which is what I prefer. We used to order whole hogs from em back in my professional cooking days.

I would love to be pork pen pals. You ship the bellies I’ll send back bacon and pancetta in return.

*envious of the above intercourse*

Chit mon, Youz a quick drive up the mountain …

indeed. and funny thing: I'm going down HWY 49 to just short of Oakhurst this Thursday. How close is that to you?

[Token]

*envious of the above intercourse*

Chit mon, Youz a quick drive up the mountain …

indeed. and funny thing: I'm going down HWY 49 to just short of Oakhurst this Thursday. How close is that to you?

You’ll drive right by me. I’m 1/4 mile off 49 midway between Moke Hill and San Andreas.

[The Rod]

Stayed up all night last night smoking the bellies.

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I don’t have pics of the first slices when I fried them up this morning because I was too busy frying and eating bacon to take pictures.

[Token]

I crave, I yearn!

Looks spectacular!