- Joined
- Mar 29, 2006
- Messages
- 1,466
Most commercial bacon is brine cured, not dry cured. Look around for a local smokehouse, the kind that makes real sausage and hams, they sometimes do dry cured slab bacon. Real dry cured slab bacon should be able to go a year or better with no refridgeration. Here's an online source:http://www.turkeyfootllc.com/driededibles.html
When I was growing up, there's was a lady who slaughtered hogs, and made all the old stuff, salt cured hams, real bacon, etc. She also made all kinds of homemade boose, and butchered game for folks. I wish I would have spent more time learning stuff from her. Real bacon isn't the watery, greasy stuff most people are used to.
When I was growing up, there's was a lady who slaughtered hogs, and made all the old stuff, salt cured hams, real bacon, etc. She also made all kinds of homemade boose, and butchered game for folks. I wish I would have spent more time learning stuff from her. Real bacon isn't the watery, greasy stuff most people are used to.
