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% fat
That's more like it !
But no way in hell, that's 72% fat !
