Bacon Class Follow-Up

Bacon Class Follow-Up

Thank you so much for joining us for the bacon class. It is certainly not rocket science, but it is important to be accurate with your measuring, so that things are delicious and safe every time. In general, if you want to make your own bacon, you simply need to make your own bacon. Just start doing it and the more you do it the better you will get. Failure is just a chance to learn. 

If you ever have any questions, please text Chad @ 402-999-1075 or stop by the butcher shop during regular retail hours.



(Click recipe to download)

Basic Dry-Curing

Basic Bacon Brining

All-Natural Meat:

If you are looking for some all-natural and/or heritage breed belly to make the most of your new bacon skills, please send me a text (402-999-1075) or stop by the shop to place an order. We may not have everything on hand, but we can can get it in a week or so normally.


If you need any curing supplies you can find most things on Amazon or at Frisco Spices in Omaha. However, we have most of everything too especially curing salt #1, so just text me what you need and we can work something out.


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