I finally got all the bacon in the freezer this week. It certainly is a lot of work to cure and smoke so much bacon. I figured we ended up with around 40 pounds of bacon per pig. I smoked it in two batches using clippings from our apple tree out front. I used the recipe from The River Cottage Meat Book because it was our favorite last year.
This year our pigs were a different breed. Mary breeds for specific characteristics in the meat and you can really tell. She did a great job. Our bacon was much meatier than it was last year. Looks like we won’t be running out of bacon any time soon! One of my favorite ways to enjoy bacon is on a salad, with avocados and eggs – mmmm.
What’s your favorite thing to enjoy with bacon: eggs, pancakes, french toast, burgers?Filed under Feathered & Furred, Going Local | Comments (10)