texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Whomst, Deadeye Skip, HuntNFishN5387, PooreBoy, Buckscent
66327 Registered Users
Top Posters(All Time)
dogcatcher 96,959
bill oxner 62,946
stxranchman 55,458
SnakeWrangler 50,479
RKHarm24 44,585
rifleman 44,446
BMD 41,029
Big Orn 37,484
Facebook
Forum Statistics
Forums45
Topics447,001
Posts6,485,500
Members66,327
Most Online19,184
Feb 5th, 2020
Print Thread
Making Bacon……….. #5614805 02/23/15 03:24 PM
Joined: May 2011
Posts: 862
H
High Country Archer Offline OP
Tracker
OP Offline
Tracker
H
Joined: May 2011
Posts: 862
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


If you ain't hunting, you ain't living right.
Re: Making Bacon……….. [Re: High Country Archer] #5614839 02/23/15 03:37 PM
Joined: Mar 2014
Posts: 1,985
T
TonyinVA Offline
Pro Tracker
Offline
Pro Tracker
T
Joined: Mar 2014
Posts: 1,985
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).

Re: Making Bacon……….. [Re: High Country Archer] #5614910 02/23/15 03:59 PM
Joined: Aug 2013
Posts: 1,960
S
spg Offline
Pro Tracker
Offline
Pro Tracker
S
Joined: Aug 2013
Posts: 1,960
Acorn has talcum which makes the fat taste like Sh!$. Not the same as a barn/farm raised pig.

Re: Making Bacon……….. [Re: High Country Archer] #5614912 02/23/15 04:00 PM
Joined: Dec 2014
Posts: 140
E
ezinkscrr Offline
Woodsman
Offline
Woodsman
E
Joined: Dec 2014
Posts: 140
Was this cut from the belly?


Eric
Re: Making Bacon……….. [Re: spg] #5614920 02/23/15 04:03 PM
Joined: May 2011
Posts: 862
H
High Country Archer Offline OP
Tracker
OP Offline
Tracker
H
Joined: May 2011
Posts: 862
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.


If you ain't hunting, you ain't living right.
Re: Making Bacon……….. [Re: ezinkscrr] #5614932 02/23/15 04:06 PM
Joined: May 2011
Posts: 862
H
High Country Archer Offline OP
Tracker
OP Offline
Tracker
H
Joined: May 2011
Posts: 862
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.


If you ain't hunting, you ain't living right.
Re: Making Bacon……….. [Re: High Country Archer] #5614958 02/23/15 04:13 PM
Joined: Aug 2009
Posts: 227
H
HuntinForTail Offline
Woodsman
Offline
Woodsman
H
Joined: Aug 2009
Posts: 227
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.

Re: Making Bacon……….. [Re: HuntinForTail] #5615144 02/23/15 05:15 PM
Joined: Jul 2006
Posts: 96,959
dogcatcher Online Content
THF Celebrity
Online Content
THF Celebrity
Joined: Jul 2006
Posts: 96,959
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


Combat Infantryman, the ultimate hunter where the prey shoots back.
_____________"Illegitimus non carborundum est"_______________

[Linked Image]
Re: Making Bacon……….. [Re: High Country Archer] #5615294 02/23/15 06:06 PM
Joined: May 2011
Posts: 862
H
High Country Archer Offline OP
Tracker
OP Offline
Tracker
H
Joined: May 2011
Posts: 862
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!!!!


If you ain't hunting, you ain't living right.
Re: Making Bacon……….. [Re: High Country Archer] #5615311 02/23/15 06:13 PM
Joined: Sep 2005
Posts: 1,818
D
Dink Dodger Online Content
Pro Tracker
Online Content
Pro Tracker
D
Joined: Sep 2005
Posts: 1,818
Thanks HCA, I see it now.

Re: Making Bacon……….. [Re: High Country Archer] #5615533 02/23/15 07:46 PM
Joined: Jul 2005
Posts: 149
E
emorydog Offline
Woodsman
Offline
Woodsman
E
Joined: Jul 2005
Posts: 149
Good butcher job...follow up with a shot after cured if you would.


-----------------------
Dog
Re: Making Bacon……….. [Re: High Country Archer] #5616114 02/23/15 11:39 PM
Joined: Jan 2015
Posts: 25
T
tazz308 Offline
Light Foot
Offline
Light Foot
T
Joined: Jan 2015
Posts: 25
Learn something new everyday

Re: Making Bacon…(Updated with Finished Bacon Pics) [Re: High Country Archer] #5652270 03/15/15 07:48 PM
Joined: May 2011
Posts: 862
H
High Country Archer Offline OP
Tracker
OP Offline
Tracker
H
Joined: May 2011
Posts: 862
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.


If you ain't hunting, you ain't living right.
Re: Making Bacon…(Updated with Finished Bacon Pics) [Re: High Country Archer] #5652340 03/15/15 09:15 PM
Joined: Aug 2005
Posts: 15,917
M
MikeC Online Content
THF Celebrity
Online Content
THF Celebrity
M
Joined: Aug 2005
Posts: 15,917
That looks great, and now I'm hungry!!!


www.connerknives.net

In every old body lives a young person wondering what the hell happened!

[Linked Image]
Re: Making Bacon…(Updated with Finished Bacon Pics) [Re: High Country Archer] #5652382 03/15/15 10:04 PM
Joined: Apr 2005
Posts: 27,836
S
Stub Online Happy
THF Celebrity
Online Happy
THF Celebrity
S
Joined: Apr 2005
Posts: 27,836
Dang High Country, that looks great cheers food


texas flag [Linked Image]

Re: Making Bacon……….. [Re: High Country Archer] #5652885 03/16/15 03:00 AM
Joined: Aug 2014
Posts: 811
C
Catch Dog Offline
Tracker
Offline
Tracker
C
Joined: Aug 2014
Posts: 811
X2

Re: Making Bacon……….. [Re: High Country Archer] #5653283 03/16/15 02:50 PM
Joined: Aug 2011
Posts: 1,632
E
elcasador Online Content
Pro Tracker
Online Content
Pro Tracker
E
Joined: Aug 2011
Posts: 1,632
Man that looks so good!

Re: Making Bacon……….. [Re: High Country Archer] #5653311 03/16/15 03:06 PM
Joined: Aug 2010
Posts: 2,736
S
SowHntr Online Content
Veteran Tracker
Online Content
Veteran Tracker
S
Joined: Aug 2010
Posts: 2,736
Awesome!




Re: Making Bacon……….. [Re: High Country Archer] #5653490 03/16/15 05:01 PM
Joined: May 2011
Posts: 862
H
High Country Archer Offline OP
Tracker
OP Offline
Tracker
H
Joined: May 2011
Posts: 862
One of you asked for some more info so here is what I sent them;



Here is a link to the website I used for the recipe to wet cure it. Note - Start tasting it to check the salt levels after 10 days by slicing a small piece off and frying to taste. When the salt is to your liking, finish off with smoking (mine was right to me after 12 days). Also, when it is done brining, dry it off well and put in the refrigerator for 24 hours uncovered on a baker's rack to form a pedicle (outer skin) before smoking. I put on some black pepper and a thin coating of brown sugar during this time to make a little crust and you can really taste it.

http://ilovemeat.com/homemade-bacon-part-1-cure/

I smoked it at 225 for a few hours with Apple wood until the internal temps hit 150 degrees.


If you ain't hunting, you ain't living right.
Re: Making Bacon……….. [Re: High Country Archer] #5653501 03/16/15 05:10 PM
Joined: Jul 2006
Posts: 19,148
Mr. Clean Offline
THF Celebrity
Offline
THF Celebrity
Joined: Jul 2006
Posts: 19,148
That is BAD ARSED! food

Re: Making Bacon……….. [Re: High Country Archer] #5653517 03/16/15 05:21 PM
Joined: Sep 2011
Posts: 27,875
N
Navasot Offline
Hollywood
Offline
Hollywood
N
Joined: Sep 2011
Posts: 27,875
Got a pic of the pig?

Re: Making Bacon……….. [Re: High Country Archer] #5653522 03/16/15 05:25 PM
Joined: Sep 2011
Posts: 27,875
N
Navasot Offline
Hollywood
Offline
Hollywood
N
Joined: Sep 2011
Posts: 27,875
Never mind I saw it...

that pig has domestic blood in its line. and had been eating good lol

90% of pigs I shoot arnt worth the trouble but that one turned out nice...

Previous Thread
Index
Next Thread

© 2004-2019 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3