How to Make Bacon

Bacon making is the same as when you make ham. Generally, bacons are made from pork sides or bellies without the ribs although any part of the carcass taken from a bacon-type hog may be used. The pork is cut and trimmed into rectangular pieces and cured either in dry salt or sweet pickle solution. The best kind of bacon is generally cured in dry salt. In dry-curing bacon, the Bureau of Animal Industry recommends the following percentages of the curing ingredients in relation to the weight of the meat: 3% salt, 2% sugar, and 0.4% saltpeter. The curing ingredients are mixed and rubbed thoroughly on the surface of the meat which is then packed with the skin side down in an air tight box. The box is first lined with heave waxed paper and the bottom sprinkled lightly with the curing mixture. Pile the bellies on top of each other skin side down, except for the last layer which should be placed on its skin side up. Sprinkle the curing mixture between layers and on top of the last layer. Be sure to pack the bellies tightly to fill up empty spaces, otherwise that pickle that will form from the meat juice will not suffice to cover the meat. No overhauling is necessary until the end of the curing period which is usually 6 days per kilogram of meat.

In the pickle cure method, the bacon is placed in a vat or container and covered with a pickle solution. The same sweet pickle cover solution used in ham making may be used for bacon. Pickle-cured bacon is overhauled after 4 to 5 days and cured for at least 30 days. The curing pork must be kept at a temperature not higher than 45°F. Finishing the bacon by smoking is also the same as in ham, that is: soaking in several changes of water for 30 minutes, washing, drying at room temperature, and finally smoking.

A simple procedure for making bacon at home

1 kilo pork
3 tbsp fine salt
2 tbsp sugar
1 tsp saltpeter

• Mix curing ingredients and rub well on the surface of the meat.
• Pack meat with the skin side down in a covered dish. Store in the refrigerator and cure for 2 weeks
• Wash, dry and smoke at 125°F for 2 to 3 hours or until bacon is tanned.

To make Canadian bacon, use boneless pork chop with ¼ inch fat. Roll up the whole boneless pork chop and tie with a string around and around its length to obtain a nice shape. Do not attempt to cure bacon pieces more than two kilos in weight. In the absence of a refrigerator, cure bacon as slices and cure at room temperature for 5 days. In the absence of a smokehouse, apply either liquid or powdered smoke to give the desired smoked flavor of bacon.

How to Make Bacon

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How to Make Bacon

How to Make Bacon
How to Make Bacon

Rectangular Dish

How to Make Bacon

How to Make Bacon

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