TnAndy
Veteran Member
- Joined
- Aug 9, 2013
- Messages
- 2,001
- Location
- East Tennessee
- Tractor
- Yanmar LX410...IHI 35J excavator Woodmizer LT40
So Tuesday last week, killed one of the pigs. Got everything cut/wrapped and in the freezers. Put the bellies and hams in crocks of brine to cure on Friday. Pulled the cured bacon out Wed, and put whole slabs in freezer because it's easier for me to slice if partially frozen. Pulled them out early to thaw some, then mid morning began to slice and wife oven broils slices before we can up.
27 lbs of slabs, minus 5.5lbs of trimmed off fat, minus 2.5lb of fatback meat to cook with beans (when the slab gets down to so close to the slicer blade, I quit and cut into bean meat pieces.
Pint jar holds about 8 oz (by weight) of par-broiled bacon, which is enough for 4 servings or 2 meals for two of us. 27lbs of raw slab bacon reduces to 16 pint jars of 8oz each or about 8lbs of 3/4 cooked bacon.
Front bowl keeping to season beans, back bowl discarded.
Packed in jars, ready for lids and go in the canner.
27 lbs of slabs, minus 5.5lbs of trimmed off fat, minus 2.5lb of fatback meat to cook with beans (when the slab gets down to so close to the slicer blade, I quit and cut into bean meat pieces.
Pint jar holds about 8 oz (by weight) of par-broiled bacon, which is enough for 4 servings or 2 meals for two of us. 27lbs of raw slab bacon reduces to 16 pint jars of 8oz each or about 8lbs of 3/4 cooked bacon.
Front bowl keeping to season beans, back bowl discarded.
Packed in jars, ready for lids and go in the canner.