Information
No previous experience required
Class time: 2-3 hours
Location: 83 W 8800 S Spanish Fork, Utah 84660
Bacon Class
What will you learn?
Typical bacon production methods.
How typical commercial bacon is produced and how my dry cure method is different and better.
Brief discussion on pig anatomy
Where to get pork belly and other supplies for homemade bacon
Equipment required
Salt - why it matters what salt you use
Information about nitrites and nitrates. What are they and why are they not scary.
How to modify the base formula to suit your taste
The base formula and how to measure and mix the ingredients needed based on weight.
Takeaways
Approximately 2 pounds of bacon.
Detailed notes on how the bacon is made
Recipes/formulas
Hands on experience
My phone number you can text or call with questions
