I’m one of those ‘tin-foil hat’ weirdo preppers and proud of it; especially in light of the recent lockdown orders that many states have unconstitutionally ordered in light of COVID-19. When everyone was on a wild grab for toilet paper and other things they thought they needed, emptying store shelves of everything; my family and I were sitting home comfortable and unstressed.
I am always teaching myself new things to make everything I need or want including making cured meats – in case it would no longer be available on supermarket shelves or in a SHTF situation. In the past three years, I have also taught myself to make bacon and ham at home and it has only been home-cured since then.
Making ham and bacon at home is really easy, tasty and satisfying. For both, you do not need to use the traditional cuts of meat, pork belly for bacon and leg and butt for ham. You can use any cut of fresh pork you like. I personally always like my bacon more meaty than I can find in the grocery store – I used to spend lots of time checking every single package of bacon and never finding something I was really satisfied with. Making it myself, I can use meatier cuts for my bacon (like pork loin) and I buy fresh pork shoulder for my ham which is usually so much cheaper and once you’ve cured it, tastes just the same as leg or butt.
I’ve used our own pork shoulder from the pigs we raised a few years ago, but the meat processing place froze everything before we got it back. You are not supposed to use frozen/thawed meats – they say that it alters the cellular structure and doesn’t cure as well. When I used it frozen/thawed I just gave my shoulder hams a little more time to cure and they worked out just fine. I baked them and used them right away but did not put them back in the freezer after baking them. We didn’t eat the whole ham for dinner (we are a family of five) so I cut the leftovers in small pieces and canned them (adding a little water) in ½ pint jars. I thought this might be nice to add to other dishes such as beans, pea soup or scalloped potatoes. I think home-canned ham in small pieces is a great item to have in my long term storage.Continue reading“Making Ham and Bacon at Home, by Michele C.”
