I came across this forum on some searches I was doing regarding any differences between making bacon from commercially available pork sides, or wild. Well, I found a really old thread and figured I would liven up with a new one. I got lucky and landed a nice sized boar that dressed out to 230 lbs and was able to pull some great sides for bacon! Each side was about 6 pounds after clean and trim.
After removal of belly fat, before trimming:
After trim (yeah yeah, the inside skirt is still attached, don't judge me. Too small to fuss over anyways
)
I make my dry cure pretty simple, It works for commercial pigs, I don't see why it wouldn't for feral. 2 cups brown sugar, 2 to 3 tablespoons of black pepper, 1 cup kosher salt, pink salt (per package directions per pound).
I lay on a modest layer of salt before adding my cure mix. You can see the half-and-half look below.
Then in to a bag they went. I have had them curing now for 2 days and they have tightened up considerably faster than I had anticipated. They feel like a commercially available side would feel like after 5 days. This is my first batch of wild bacon, so not sure what to expect.
After removal of belly fat, before trimming:
After trim (yeah yeah, the inside skirt is still attached, don't judge me. Too small to fuss over anyways
)
I make my dry cure pretty simple, It works for commercial pigs, I don't see why it wouldn't for feral. 2 cups brown sugar, 2 to 3 tablespoons of black pepper, 1 cup kosher salt, pink salt (per package directions per pound).
I lay on a modest layer of salt before adding my cure mix. You can see the half-and-half look below.
Then in to a bag they went. I have had them curing now for 2 days and they have tightened up considerably faster than I had anticipated. They feel like a commercially available side would feel like after 5 days. This is my first batch of wild bacon, so not sure what to expect.
