Canning Bacon

[FarmerChick]

haven't tried this but I sure am going to.

I want less in the freezer and more on the pantry shelf for those 'just in case' no electric moments


so yea as soon as I get the change I will be trying this ----but it is a nifty little site that gives great pics and instructions on how to can bacon.

enjoy

http://www.rural-revolution.com/2011/01/canning-bacon.html

 

[sufficientforme]

Can a few jars first before wasting a lot of time and money doing it to see how you like it, my kiddo's did not like it at all, but some people rave about it.

 

[FarmerChick]

ut oh

what didn't they like? was it too much like leather or something when cooked? interesting.

 

[sufficientforme]

It was a texture thing for them (almost dryish, leather, it tasted gritty they said, I didn't get gritty), I thought it would still be better than nothing or cut up for scrambled eggs. I am going to try it again with thicker bacon, because I used thin cheap bacon for the test and I usually buy nice thick bacon for regular use.

 

[k15n1]

From the wobsite: "This entire technique was developed by my friend Enola Gay."

Developed, but not properly tested. How'd they come up with the length of time to cook it?

I suppose it's safe enough if you make it extra extra extra crispy. Still, I think it's a bad idea and I wouldn't recommend it to anyone.

Doesn't bacon keep pretty well on it's own? I thought that it kept OK with adequate smoking and cool (as in, hanging in the shed) storage.

I'll still follow Enola Gay's blog, though. They're always up to something interesting.

 

[BarredBuff]

Enola Gay wrote the Backwoods Home article about this in January 2011 and I SOO want to try it.........

 

[sufficientforme]

Pressure canning it for that long, I would think it is no different from other meat processing safety wise.

 

[k15n1]

Pressure canning it for that long, I would think it is no different from other meat processing safety wise.

Maybe so. I've read 75 min for chunks or strips of meat in pint jars, so 90 min is on the safe side...