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#5614805 - 02/23/15 09:24 AM Making Bacon………..
High Country Archer Offline
Tracker

Registered: 05/17/11
Posts: 862
Loc: Lewisville, TX
Most people don’t think that you can get bacon from a wild pig. I call bs on that and have two slabs from the sow my son shot (See the ‘Guess the Weight…..’ post) as proof.

The slabs are 16”X12”X1.5”





Fairly easy to get bacon when they have over 2 inches of buttery acorn fat on the top of their shoulders.





This has been the fattest wild pig I have ever seen!!!!!! grill
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#5614839 - 02/23/15 09:37 AM Re: Making Bacon……….. [Re: High Country Archer]
TonyinVA Offline
Pro Tracker

Registered: 03/24/14
Posts: 1973
Loc: Virginia, USA
I am curious to see how your bacon comes out and how you and your son think it tastes (wild pig on acorns, etc vs hog that is in a feed lot).

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#5614910 - 02/23/15 09:59 AM Re: Making Bacon……….. [Re: High Country Archer]
spg Online   content
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Registered: 08/11/13
Posts: 1384
Acorn has talcum which makes the fat taste like Sh!$. Not the same as a barn/farm raised pig.

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#5614912 - 02/23/15 10:00 AM Re: Making Bacon……….. [Re: High Country Archer]
ezinkscrr Offline
Woodsman

Registered: 12/17/14
Posts: 140
Loc: Little River, SC
Was this cut from the belly?
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#5614920 - 02/23/15 10:03 AM Re: Making Bacon……….. [Re: spg]
High Country Archer Offline
Tracker

Registered: 05/17/11
Posts: 862
Loc: Lewisville, TX
Originally Posted By: spg
Acorn has talcum which makes the fat taste like Sh!$. Not the same as a barn/farm raised pig.


Interesting. I have had deer and pigs that were primarily acorn fed and thought they tasted good. Not questioning you but want to know for sure before I go through all the trouble of brining and smoking them.
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#5614932 - 02/23/15 10:06 AM Re: Making Bacon……….. [Re: ezinkscrr]
High Country Archer Offline
Tracker

Registered: 05/17/11
Posts: 862
Loc: Lewisville, TX
Originally Posted By: ezinkscrr
Was this cut from the belly?


From below the backstrap to the belly. See the 4th picture. You can see the loin (backstrap) has not been removed yet.
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#5614958 - 02/23/15 10:13 AM Re: Making Bacon……….. [Re: High Country Archer]
HuntinForTail Offline
Woodsman

Registered: 08/24/09
Posts: 213
Loc: Houston
I wouldn't let anyone deter you from trying. Give it a shot and let us know how it works. Otherwise you'll never know for sure.

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#5615144 - 02/23/15 11:15 AM Re: Making Bacon……….. [Re: HuntinForTail]
dogcatcher Online   content
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Registered: 07/17/06
Posts: 83170
Loc: Abilene or on the road...
Originally Posted By: HuntinForTail
I wouldn't let anyone deter you from trying. Give it a shot and let us know how it works. Otherwise you'll never know for sure.


X2
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#5615294 - 02/23/15 12:06 PM Re: Making Bacon……….. [Re: High Country Archer]
High Country Archer Offline
Tracker

Registered: 05/17/11
Posts: 862
Loc: Lewisville, TX
Dink Dodger asked how to remove the pork belly to start to make bacon so here is how I do it (I cut meat/was a butcher for 4 years while I was in HS).

1. Skin the pig. Make sure you don't leave a bunch of fat on the skin on the belly area.
2. Remove the front shoulder. There is a seam right under their elbow that you follow which is pretty easy, just pull the shoulder and follow the seam from back to front of the pig.
3. Score down the center of the pig's back from the tail to the neck. Remove the fat layer as desired that covers the back strap/loin. Doctor makes me remove most of mine. bang
4. Find the shortest rib in the flank area (usually 2"-3" long) and cut a straight line to the front of the rib cage. Do not cut into the loin.
5. Peel the pork belly from this line to the belly using your knife against the ribs.
6. Trim the pork belly to remove any unwanted fat.



Brine the bacon with whatever method you desire (Google is your friend). Then smoke for a few hours, let cool and the slice to desired thickness. Last step is to fry some up and send me half each weekend!!!!
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If you ain't hunting, you ain't living right.

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#5615311 - 02/23/15 12:13 PM Re: Making Bacon……….. [Re: High Country Archer]
Dink Dodger Online   content
Pro Tracker

Registered: 09/14/05
Posts: 1345
Loc: Lewisville Tx
Thanks HCA, I see it now.

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#5615533 - 02/23/15 01:46 PM Re: Making Bacon……….. [Re: High Country Archer]
emorydog Offline
Light Foot

Registered: 07/13/05
Posts: 16
Good butcher job...follow up with a shot after cured if you would.
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#5616114 - 02/23/15 05:39 PM Re: Making Bacon……….. [Re: High Country Archer]
tazz308 Offline
Light Foot

Registered: 01/23/15
Posts: 25
Learn something new everyday

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#5652270 - 03/15/15 02:48 PM Re: Making Bacon…(Updated with Finished Bacon Pics) [Re: High Country Archer]
High Country Archer Offline
Tracker

Registered: 05/17/11
Posts: 862
Loc: Lewisville, TX
Well guys, I brined the bacon slabs for 12 days and smoked them on Friday. In my humble opinion, it is some of the best bacon that I have ever eaten!!!!!

Fresh off the smoker (used Apple wood)


Let the smoke set and then chilled for slicing.


Total haul (about 12 pounds plus)


It tastes slightly sweet with a black pepper kick to it. Even my wife ate some and said it was really good (hates eating wild game) so I took that as a huge win.



Going to have to go shoot another fat sow. Definitely worth the work/time to make the bacon.
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#5652340 - 03/15/15 04:15 PM Re: Making Bacon…(Updated with Finished Bacon Pics) [Re: High Country Archer]
MikeC Online   content
THF Celebrity

Registered: 08/09/05
Posts: 13087
Loc: Grayson County
That looks great, and now I'm hungry!!!
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In every old body lives a young person wondering what the hell happened!


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#5652382 - 03/15/15 05:04 PM Re: Making Bacon…(Updated with Finished Bacon Pics) [Re: High Country Archer]
Stub Online   happy
THF Celebrity

Registered: 04/27/05
Posts: 16670
Loc: Dallas 2 Jacksboro
Dang High Country, that looks great cheers food
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