Bacon Processing Quesion

HarveyLytle

I have been making my own bacon for sometime now. My friends and family almost demand the homemade bacon since I have kind of taunted them with "samples" looking for suggestions to make it better. The one thing that I have trouble with is the packaging. I am looking to see what others do to make this process simpler. I have seen pictures of other bacon and it looks great. I am wanting to try to "stack the slices" similar to what store bought packages are. How do you guys suggest that I do this?

TonyA

If you lay them out as you slice you can pretty much get right under them and slip them in a food saver bag for processing. just count out the slices and in they go.  It takes me about an 1-1.5 hr to process 6 lbs from start to finish I have no idea if that is good or bad .. I tend to take my time.  

Make your bags first.  I usually get about 7 bags from 6 lbs.  

Slice all your bacon ..  you can layer it on top of eachother .. i just change direction and usually wind up with 3 layers. 

Pack all your bags

Seal all your bags

Clean .. ugh.. 

fishlessman

would think you could stack, partially freeze, then vacum seal

TonyA

This is buckboard, but you get the idea. I put belly in the other way.

Richard Fl

I have tried boneless butts, loins and bellies over the years and decided that I prefer bellies.  

As has been mentioned lay them out on top of each other into piles containing the number of pieces per package.  Depending on how thick you cut the slices you may want to freeze and then place in foodsaver or when I cut thick I just place in bags.  Never does it look like the store bought stuff but sure tastes better.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1101545&catid=1

KiterTodd

WOH!  We can make bacon on these things?!?!?!

I see a new passion developing.

Thanks for the recipe link, Richard.  OT: Can you tell me if there is an easy way to read that eggers forum without having to individually click on each reply?  I've been over there a couple times and figure I'm missing something obvious.  It's annoying the way it is layed out but it looks like some great stuff over there as well as here.

So, I make bacon, then I have to buy a vac sealer so it doesn't get freezer burn I guess, right?

Cooool.  Bacon.  Me like. 

DMW

KiterTodd said:

WOH!  We can make bacon on these things?!?!?!

I see a new passion developing.

Thanks for the recipe link, Richard.  OT: Can you tell me if there is an easy way to read that eggers forum without having to individually click on each reply?  I've been over there a couple times and figure I'm missing something obvious.  It's annoying the way it is layed out but it looks like some great stuff over there as well as here.

So, I make bacon, then I have to buy a vac sealer so it doesn't get freezer burn I guess, right?

Cooool.  Bacon.  Me like. 

You'll also want a slicer if you don't have one, but its worth it. )

The Cen-Tex Smoker

DMW said:

WOH!  We can make bacon on these things?!?!?!

I see a new passion developing.

Thanks for the recipe link, Richard.  OT: Can you tell me if there is an easy way to read that eggers forum without having to individually click on each reply?  I've been over there a couple times and figure I'm missing something obvious.  It's annoying the way it is layed out but it looks like some great stuff over there as well as here.

So, I make bacon, then I have to buy a vac sealer so it doesn't get freezer burn I guess, right?

Cooool.  Bacon.  Me like. 

You'll also want a slicer if you don't have one, but its worth it. )

atta boy. Slicer + Foodsaver= $400 forum dollars. 

welcome KiterTodd. This place is expensive.