Back in the old days. 50 or so years ago, we used to buy a can of bacon It was pretty reasonable back then.We used it when camping. No refrigeration needed til opened.Iit was really handy. I know we bought it at Kmart and it came from Sweden I'm thinking. Kmart here has been gone for several years now. I checked on line and found some but it was like $5.00 a can. Too much I'm thinking.
Anyway I'm wondering if anyone knows how to home can it.
just

Canned bacon Dak?

Bought a can of bacon that came from Denmark, ONCE. If you have ever smelled a boar hog, that is exactly what it smelled and taste like.




Charlie

I like the hams they sell still do at Wally World.

They don 't make Dak canned bacon anymore. A few of us at work did some research a few years ago.

The Yoders brand is like precooked bacon from the box that is then canned, Not at all like the Dak Stuff.

If you want to see NASTY get a Dak canned Whole Chicken (if they still make them)...It looks like a shaved baby Pterodactyl or something.

Hahaha, Horn

I have canned venison and beef. hour and a half at 15 pounds. I add a teaspoon of salt to uncured raw meat. wont need to add salt to bacon. beef and venison falls apart when you dump it out the jar. you wont get strips of bacon, just pieces, but I bet it fries up good. bacon is cured already when you buy it. curing is to preserve it. no reason to can it. even store bought bacon will keep several days.

No bacon canners Huh?
just

Lay bacon flat and roll the bacon in parchment paper or brown craft paper. (Don't use wax paper!) Roll it up to the size of a wide mouth jar and stuff in clean, sanitized jar. Pressure can at the usual pressure for meat (11-15 lbs.)depending on altitude, for 90 minutes.

Then you have never had a Danish experience.

You have probably never had Canadian back bacon either.!

I still have a whole case of that in the back room !! Good stuff !! VERY salty

I eat Canadian back bacon, regularly., like the cured chubs rolled in corn meal. You might can them , but they are good fried. , We tried roasting them , then slicing them cold as sandwich meat. Try it. old243

My Uncle used to bring that exact bacon to Elk camp for 20 years. We stopped eating it for the last ten but he still brought it, probably the same two cans.LOL Very salty as White says, I think my Uncle soaked it in water the night before cooking it for breakfast if I remember right.

I asked him why he still brought it even though we never cook it? He said "its the second thing on the pack list, right after apple sauce". Ex Military, he had an alphabetical pack list of what went on which pack animal etc. and used that list for years.lol

Don't need to fill the jar with grease?
just

Used to buy the celebrity canned stuff. Nice to have when your in the middle of nowhere. 5 bucks a can isn't that bad!
mt

No way pressure canning bacon is going to come out like celeberty bacon. It is more like salt cured and vacuum sealed.

X2. You don't want to pressure cook a bunch of paper either

I love to can and have canned a lot of meats, never bacon though. If it were me I think I would go for the precooked bacon in a box.

No need to put grease in the jar. It is raw packed. You do not add boiling water. The paper is fine. It just keeps the bacon separated and let's you roll it back out and use it as a whole strip.

You can raw pack it without the paper separating it but it just comes out as a big glob and is hard to separate and use individual slices.

When you are ready to eat it, you take it out of the jar and crisp it up.

I don't have any pictures but if you search Google for "pressure canning bacon" you will find this process is used quite a bit.

That paper would make excellent bait after you took the bacon off.

Keith