Simple instructions on how to turn side pork into bacon
When most of us go to the grocery store to buy bacon, it is cured and smoked for us already. In fact by definition, bacon has already been smoked and usually cured. On the farm, we make our bacon from fresh from side pork. Side pork is the underbelly of the pig with some of the the skin, or rind, still on the meat. This cut is sliced at the butcher but not cured or smoked. We prefer it this way because it lasts much longer than bacon does in the freezer. Also, if you are going to cook and eat it right away, there is no need to add nitrates or other preservatives to the recipe to prevent spoilage .
So, how do we work with this cut of pork. Take the side pork out of the freezer, and while it is still frozen, trim any rind that the butcher has not removed. Because the pigs we raise are so lean, it can be difficult for the butcher to remove all of the rind from the side pork. In some cases, coarse hairs may be left and need to be removed along with the rind. Be sure to leave as much fat as possible without leaving any rind. The trimming on a 1 pound pack usually takes less than 5 minutes.
Once trimmed, thaw and marinade the meat in the refrigerator in approximately 1/2 cup of honey with a 1/2 teaspoon ground salt and 1/2 teaspoon ground pepper. Leave the marinade for at least 4 hours and preferably over night. When you are ready to cook the meat, pan fry it with little or no oil over medium low heat until done. We think it is best cooked a a low temperature for 20 minutes. Turn once while cooking.
Enjoy!
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