Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Maken Bacon

The pork jowl bacon thread got me to thinking about sharing the making of bacon with no belly cuts.

I will attempt to explain the 2 week process here. Bacon comes from the pork belly but can be made from any part of the pig. Using shoulders gives me a less fatty bacon with more lean meat to enjoy.

I buy a 60 pound box of pork trim for sausage making. From this, I set aside 15 pounds of the fatty trim for this bacon. This trim is 72% lean.








The seasoning, I used was a high Mountain brand. I have had good luck with this brand so I gave it a try.






I sprinkled the dry cure and seasonings over the meat and mixed it well