Bacon Class

Information:

  • No previous experience required

  • Class time: 2-3 hours

  • Location: 83 W 8800 S Spanish Fork, Utah, 84660

  • Bacon 2022 Sheet

What will you learn?

  • Typical bacon production methods. How typical commercial bacon is produced and how this 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

  • Nitrites and nitrates. What are they and why they're not scary. 

  • How to modify the base formula for 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.

  • Recipes/formulas

  • Hands on experience

  • My phone number you can text or call with questions

Slices of uncooked bacon laid on a sheet of paper on a wooden cutting board.
A block of raw cured ham, with marbled red meat and white fat, placed on a wooden surface.
Several strips of raw bacon on white paper next to a meat slicer.
Kitchen scale, digital scale, calculator, jars labeled 'sugar' and 'protein powder,' container of plain yogurt, and a spoon on a wooden table.