Got bacon?

[KFhunter]

 

[KFhunter]

.

[Alchase]

Yum 

[KFhunter]

Mountains of bacon

[Stein]

Looks great, can't believe I haven't tried bacon since I bought a slicer last year.  That would make it so much easier and a better end product.

[KFhunter]

My old slicer just wasn't up to it, it was like just no
 

[Alchase]

Ok forgive my ignorance, have never tried to do bacon.

How does making your own bacon work out compared to buying?
Obviously buying bacon is not by any means cheap.
What cost per pound do you think you are are getting doing your own bacon?

I love bacon, if the cost or taste is remotely close to buying from a store, it would be worth it.

My Grandpa use to have an old one car garage, that was converted into a constant smoker. He would hang everything from turkeys, hogs, and beef. He had the best bacon I ever tasted.
Never thought about trying it myself!

[Dan-o]

Looks terrific.

Did you raise and cure, or buy bacon slabs to cut up?

I don't even know where I could buy a slab anymore.

[KFhunter]

I raised and cured.

It's been a long time but I could ask the meat guy at Safeway and get it ordered.

[Ridgeratt]

Costco carries them.

[KFhunter]

Ok forgive my ignorance, have never tried to do bacon.

How does making your own bacon work out compared to buying?
Obviously buying bacon is not by any means cheap.
What cost per pound do you think you are are getting doing your own bacon?

I love bacon, if the cost or taste is remotely close to buying from a store, it would be worth it.

My Grandpa use to have an old one car garage, that was converted into a constant smoker. He would hang everything from turkeys, hogs, and beef. He had the best bacon I ever tasted.
Never thought about trying it myself!

The taste is superior to store-bought, as is the texture and I can slice any thickness.   I raise the hogs myself so if I account for what it costs to have a butcher do it,the savings is significant.  I have done all my own processing from slaughter to cured hams.

I have a pair of hams curing now.

[Southpole]

Do you oven bake your home made bacon? I’ve found out several years ago that homemade bacon or side pork comes out way better that way on a rack in the oven rather than pan fried.

[CastleRocker]

Wow, that looks great!   A friend of mine is our local Traeger dealer and raises a few pigs every year.   He slices his bacon about 1/4" thick, cooks it on the Traeger, and it's the best bacon I've had. 

[Dan-o]

I raised and cured.

It's been a long time but I could ask the meat guy at Safeway and get it ordered.

Very cool.


Thanks

[NRA4LIFE]

I just bought a belly at Costco for $3.49/lb.  11 lbs it was.  Add in the cost of the cure mixture and a few cups of pellets for smoking and I'll guess around $3.70/lb for the finished bacon.  It is superior to anything you can buy in my opinion.

I have no clue why the pic is sideways.

[Sutherland]

Yum!!! 

[GWP]

And, you can add some Jalapeño juice to the brine. MAN that is great tasting!
Not sure if it is just my age but I see so much equipment that I have owned over the years on this site. Have the same chamber vacuum sealer, actually have the same 'old' slicer under my counter for the small run 'house' unit. Sold my big Hobart slicer and other equipment in the shop as we were seldom using it any more.
We used to have a line on 'rescue piglets' from farmers that we would raise up to 130-180 lbs and then butcher them. Good times!
Those look very good!

[Alchase]

Ok forgive my ignorance, have never tried to do bacon.

How does making your own bacon work out compared to buying?
Obviously buying bacon is not by any means cheap.
What cost per pound do you think you are are getting doing your own bacon?

I love bacon, if the cost or taste is remotely close to buying from a store, it would be worth it.

My Grandpa use to have an old one car garage, that was converted into a constant smoker. He would hang everything from turkeys, hogs, and beef. He had the best bacon I ever tasted.
Never thought about trying it myself!

The taste is superior to store-bought, as is the texture and I can slice any thickness.   I raise the hogs myself so if I account for what it costs to have a butcher do it,the savings is significant.  I have done all my own processing from slaughter to cured hams.

I have a pair of hams curing now.

That is awesome!