Making Bacon

[Gateholio]

When I posted in the Game hoist thread with one of our pigs hanging, I realized I never made a bacon thread! :)

First, you need a pig!

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/12208842_10153611546335516_8491407024560743886_n.j pg?oh=17d3974e78f2a9e53e249b3e133803c8&oe=5873437D

Then you kill him and winch him up on your handy hitch hoist

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/11168149_10153611547850516_6668269135926108078_n.j pg?oh=bd1d4d6df11b83bd75641c46ec6efade&oe=58805AA6

And drive him over to your meat pole where you get the guts out, heat up the skin and scrape off the hair.

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/12208486_10153611551865516_4656551244801505075_n.j pg?oh=cb963bab808c2846695bf21e6020240f&oe=5874AB94

[ruger#1]

Are you on a coffee break? Whats next? LOL

[Gateholio]

The prized pork belly. This is going to make lots of bacon!


https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/12112052_10153611556240516_4373301070660531087_n.j pg?oh=1ae280d5baa2136d02d767c2a895b18d&oe=586B0FCC

Pork chops too!!

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/12036553_10153611557170516_4153464847502405936_n.j pg?oh=1e76e428212ee7407f0cabbbb90c6e06&oe=5866EDEC

Belly get's tossed in the cure,then into the cooler

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/12193878_10153611558640516_2837251910846358146_n.j pg?oh=23b9e278782b2e38ccd0b7d04f41cdc0&oe=586F2636

It's been in the cooler for a week or so, flipped over daily to ensure the cure is even

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/12193828_10153611560495516_8900533311660519515_n.j pg?oh=899b0ffe3ec9a86ae70bc495838c4507&oe=58764E75

[Gateholio]

Smoker loaded up!

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/12572957_10153762296695516_1093102861792413092_n.j pg?oh=fa646a9e0970af4125ec9e3199cf6c41&oe=58724C69

The are ready!

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/12438967_10153762319885516_5111909298467474344_n.j pg?oh=ecae8baf1e5e0536336662832911ef57&oe=58676A14


MMMMMMMMM....


https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/12647055_10153768516765516_839210207496111827_n.jp g?oh=1d38990a5d03745de1ea7964d98506ac&oe=5869C172

Eggs from the chickens,tomatoes from the garden and BACON!!!!

https://scontent-sea1-1.xx.fbcdn.net/t31.0-8/q82/s960x960/12188091_10153611602265516_9207197582638096980_o.j pg

[REMINGTON JIM]

Clark some of your Best POSTs EVER ! MMMMMMMMMM ! Keep it coming ! ;) RJ

[Gateholio]

Bonus Bacon Pic

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/12507614_10153762296700516_1568879744748123463_n.j pg?oh=314132a027e11091a663fa40b649f795&oe=58781B8B

Bonus Smoked Farmer sausage pics

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/13103385_10154002159995516_8311107633412902061_n.j pg?oh=b84fed1f340466292df9321a30ce36fd&oe=58660B61

https://scontent-sea1-1.xx.fbcdn.net/v/l/t1.0-9/13087686_10154002160510516_3953099069968702611_n.j pg?oh=e773b9b822253c34e2e5f6c08facef48&oe=587B86D3

[REMINGTON JIM]

Some Good LOOKing Food there Big Guy ! Thks for posting ! ;-) RJ

[Stone Sheep Steve]

I hate you, Gate.

[scoutlt1]

Holy crap that looks good!!!!! :)

[Red_Mist]

Is that a normal length of time to brine... One week? Also what kind of temp/time
in the smoker ?

[Gateholio]

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/12219564_10153611574545516_9060674882626172940_n.j pg?oh=8d68682c789fda01d84ca49abd560000&oe=58771BA9


Rendered lard and pork rinds for dog treats

[albravo2]

Bacon is, by far, the best thing I make on my smoker. I have a couple bellies from the Bellingham Costco in my cooler, not sure if I'll get them curing before my weekend hunt but I'm already drooling at the prospect.

Great thread! Would have been cool to see the pork belly being butchered off the hanging carcass but I'm a ways away from owning my own pigs so mine will be pre-butchered for the foreseeable future.

[guest]

Wow Gate that looks fantastic !

Theres a post ya dont see every day.

[Gateholio]

Removing the belly is dead easy. If you look at that hanging,headless pig, you make 2 horizontal cuts on it- Behind the shoulders and in front of the hams. The Middlesection has 4 things I want- Tenderloins, ribs, loins and "belly"

Cut out the loins for chops or roasts (Imake small roasts but mostly chops) Remove tenderloin from inside. Then trim the belly off the ribs. Saw the ribs into back and side ribs. Easiest part of thepig to deal with is the middle. :)

[lip_ripper00]

I guess we will take you off the Muslim watch list.

[BigSkogButt]

I hate you, Gate.


X2 this is just uncalled for! Deliciously uncalled for....

[coach]

Wow! That's a pretty tasty looking thread there, Gate.

[HarryToolips]

Mmmmmmmmmmmm yum....good job Gate..

[Gateholio]

Is that a normal length of time to brine... One week? Also what kind of temp/time
in the smoker ?

Yeah, 7-10 days. You need the basic cure (Stuffers in Langley sells it) then add whatever you want. Lots of recipes on the google. As you can see, I like coarse pepper. Bit of brown sugar, some cure, and you are good. Important to follow a recipe and balance salt/cure. Some people make it without cure (nitrates) and just salt and spices, too, but it won't stay pink colour then. Nitrates aren't super good for you ,but in moderation...whatever. :)

[bighornbob]

What do you use for a brine? How long to smoke?

bhb

[Surrey Boy]

Excellent thread!

[bighornbob]

My bad only looked at first page

[allan]

http://www.huntingbc.ca/forum/attachment.php?attachmentid=6007&stc=1I have lots of pigs right now if anyone wants one to try their hand at processing there own right now!

[Gateholio]

Crikey,change your settings! This should only be half a page! :)

[Jimbo]

Everything is edible but the squeal.

What's the plan for the head ?

[landphil]

Went through this last fall, butchering a pig is far different from wild game as we found out. Was a steep learning curve. Our homemade bacon turned out great, especially the small batch of maple bacon I made. Did you hot smoke yours to 160F like I did to follow the recipe? Not sure why you would need to since it gets cooked well over that to crisp up anyway, but I decided to follow the recipe to a tee for the first attempt. No pics were taken, except for the 15 lbs of breakfast sausage I made FAR too lean, tastes great, but dry texture. Live and learn.

[Beachcomber]

Great thread. Stupid question perhaps but you say that if you don't use cure (nitrates) it won't stay pink. Is the colouration all that is lost if you leave out the cure\ nitrates or does it lose some of its preservative value and or taste too?

[Gateholio]

Jowls on the head can be treated similar to pork belly. The rest can be boiled and made into head cheese or whatever you want.Once I get the jowls I chop up the head and give it to the dogs to chew.

Nitrates keep colour and are preservatives,too.

[Dash]

This is super interesting! Thanks for posting.

And well.. I'm pretty sure everyone's mouth is now watering.. And we'll all be dreaming of bacon... Food porn at its best. ;)

[ElliotMoose]

Awesome thread gate. Always wanted to do my own bacon. Question, anyone try a similar method with bear? Would it work?

[835]

ok so, I am about to do that exact same thing. lol,, only I am a few steps ahead pig has been shot and processed and bacon has been cut off.....
Did you like the cure? is it a secret? lol... I have one Recipe already..

[Glenny]

Awsome gates. One of the few living the dream. :) Have you tried making some Chinee BBQ?

[skibum]

Nice thread man -- I have been thinking about trying this for a while - all research no action though ---

Nitrates in moderation are not going to do you any harm - but without them you can not call it bacon, nor will it taste like bacon.

I need a tomato and bacon sandwich.

[Buckmeister]

Freak out! That's it, I'm never coming on this site again....now I will be thinking of bacon all day.

That looks absolutely amazing Clark! Thanks for posting.

[Glenny]

Nice thread man -- I have been thinking about trying this for a while - all research no action though ---

Nitrates in moderation are not going to do you any harm - but without them you can not call it bacon, nor will it taste like bacon.

I need a tomato and bacon sandwich.


Hey Bum. Never tried it but saw it on Diners DnD. In place of Nitrates or is it nitrites... Celery juice does the same thing. Hmm food for thought. Could be worth a look see.

[boxhitch]

Nice product G. You don't see it like that at the market.


In place of Nitrates or is it nitrites... Celery juice does the same thingreally? made me curious and found
mcgill.ca/is-celery-juice-a-viable-alternative-to-nitrites-in-cured-meats/

[Gateholio]

Awesome thread gate. Always wanted to do my own bacon. Question, anyone try a similar method with bear? Would it work?

Yes you can. I've made bear bacon long time ago. Don't ask for recipe, I can't remember.

[Gateholio]

Awsome gates. One of the few living the dream. :) Have you tried making some Chinee BBQ?

I eat Asian food, rarely cook it myself. Should I be trying Chinese BBQ recipes ?

[mpotzold]

Bonus Bacon Pic

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/12507614_10153762296700516_1568879744748123463_n.j pg?oh=314132a027e11091a663fa40b649f795&oe=58781B8B

Bonus Smoked Farmer sausage pics

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/13103385_10154002159995516_8311107633412902061_n.j pg?oh=b84fed1f340466292df9321a30ce36fd&oe=58660B61

https://scontent-sea1-1.xx.fbcdn.net/v/l/t1.0-9/13087686_10154002160510516_3953099069968702611_n.j pg?oh=e773b9b822253c34e2e5f6c08facef48&oe=587B86D3

Wow! Sausage, pork chops & bacon by GATEHOUSE:biggrin:
Those sausages look like something to die for.
Couldn't help it:mrgreen: For lunch had a sliced tomato(BC grown), 3 FreeRun eggs as shown, 4 slices of naturally smoked nitrate free bacon & 2 buttered slices of SQUIRRELLY.

[dmaxtech]

How much are those hogs?

[Spy]

This is a great thread, maybe we could have a cooking forum ? :-) Thanks for sharing Gate, look forward to reading more of the same and trying your recipes ;-)

[kennyj]

Now i'm hungry! Looks awesome.
kenny

[Glenny]

I eat Asian food, rarely cook it myself. Should I be trying Chinese BBQ recipes ?

I've been wanting to try it. Lots of toots on Youtube. Break out the cloves and star anise.

[adriaticum]

EVERYONE!!
Breakfast at Gatehouse's!!!
Bring eggs


Reminds me of home.
Bar none pork is the tastiest meat.

[dino]

I'm sitting at my butchers right now waiting for my 300lb pig. Our family won't eat grocery store meat and haven't for years.
Looks good gate.

[Angus]

Makin' bacon...beauty. Think my old man had a tee shirt that said that in the 70's:cool:

[Viper]

Great food porn Gate. Used to do the same on the farm.

[IronNoggin]

BassTurd!!! :razz:

Can't get my mitts on a porker in the next few, and this post HURTS! :evil:

Dammit!
Nog

[rocksteady]

Mmmmmm... bacon!!!!

world works better with bacon!!!!

[Glenny]

Makin' bacon...beauty. Think my old man had a tee shirt that said that in the 70's:cool:


lol I remember that tshirt of 2 pigs boinken.

[two-feet]

I have 2 pigs almost ready for
slaughter at my buddies place, between that and 1/3 of a moose should be set up for the winter

[landphil]

Made 20lbs of bacon, smoked and sliced and in the freezer last week. 9 lbs maple bacon, 11 lbs regular brine. Hickory smoked it all in the little chief, darn tasty!

http://i946.photobucket.com/albums/ad301/landphilsite/IMG_01621_zps6xtswcoe.jpg