Loading ...in these times of crisis, your report of low bacon reserves is troubling. a national emergency?
i think not! be not afraid. it is easy and cheap to make bacon at home out of any cut of pork (or beef, lamb, turkey…)
here is a recipe for “buckboard bacon.”
http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html
basically, rub the pork with a curing mix (for 5 lb of pork, 5 tbsp of morton “tender-quick” and 3tbsp brown sugar plus, if you like, garlic, pepper, whatever) and refrigerate in a covered, non-metallic container. turn the pork over and rub the cure in every day or two for a week or ten days – longer for thicker pieces. rinse, air dry, and slow roast or smoke until interior temp is 150 f. let it cool, and it’s bacon – slice and fry.
here’s some made from pork shoulder. not as fat as belly bacon, not as lean as canadian bacon.
there are many variations. every ethnic group makes something like bacon. even kosher cooking that uses no pork, features pastrami. the turks make basterma the cajuns make tasso…