Farm to Table Making the Best Bacon from Pigs we Raised in Our BACKYARD (Smoking and Packaging)

Farm to Table Making the Best Bacon from Pigs we Raised in Our BACKYARD (Smoking and Packaging)

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I was born and raised 20 minutes from Boston, MA. At the age of 17, I was diagnosed with Anxiety. My personal experience with the prescribed medication was NOT POSITIVE. So I decided to find better way. I didn't know it at the time but, that was the BEGINNING for me! I have been “FINDING A BETTER WAY” in all areas in my life ever since. Better ways of how to create a modern homestead affordably, and a better way to provide my family with healthy foods, and so….. much MORE!

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43 comments

  • RBT

    Chickens love the rain because it brings the earthworms to the surface for them to eat.

  • Rachel M

    Good morning, Lumnah family! So when it’s starting to get cold, just think: there are thousands of people going to work on the subway every day, who barely see the light of day! What they wouldn’t give to smell that smokey bacon….mmmmm! 😋

  • Hidden Spring Farm

    That’s a cool smoker! Awesome you guys receive so much from your farm. All your hard work seems to always pay off. 👌

  • Sazi Zuma

    Goooood morning modern steaderss!!! The bacon is done!!

  • Bud Woodman

    I know it was raining and all, but still, I think I would want to keep the weeds and brush trimmed around the wood stove you use to smoke the bacon. I was raised on a hog farm in S.W. Missouri back in the 1960’s and it sure brought back some great memories. I can still visualize the smoke house my dad built and can almost smell the bacon and hams we would smoke from the few we butchered for our own use.

  • steve griffiths

    Was it just me that wanted to see Al stack that bacon neatly. Probably just my compulsive behavior. Great video, thanks

    • Derek Pennington

      Lol I was. Thinking the same thing .he always makes sure everything is as perfect as possible. Reminds me of my dad . Great characteristic to have

    • Joy Morris

      You have the slicer facing wrong way, turn it where you can catch the meat with your left hand and push the holder part with right. Catch every slice to keep in nice piles. After awhile you’ll know exactly a pound good luck!

    • TMaryso43 Williams

      thinking the same- wanted stacked bacon. LOL!

    • Judd _S

      @Joy Morris < I think he does it this way for the benefit of the viewers.

    • Keachybean

      @Joy Morris I think he had it that way around for our benefit. He’s also left handed. (I think)

  • 70 Acres Studio

    Might be time to give the girls in NYC some calcium. That has been a consistent pattern of broken eggs from them.
    Boy I bet that bacon is fabulous!
    I’ve always put my milk in a glass bowl and bring it up to 180º and then let it cool on the counter to about 120º and add a tablespoon of active culture store bought or previous batch yogurt in to the milk and then cover the bowl with plastic wrap and let it sit in the oven with the light on over night. Perfect yogurt every time and a lot less hassle. I bet that culture costs more than a small container of active culture organic yogurt from Trader Joes or the supermarket.
    Blessings to all.

    • Nancy Edgar

      I do that too. Put about 2-4 tablespoons of my yogurt when done in a small jar. I freeze it till I make it again, thaw it in the fridge and then use it as the active culture in my new batch. Works every time. I started with a store bought plain yogurt with active cultures, the more listed the better. I use my insta-pot on the yogurt setting.

    • Howard Bain

      My sister lives in Pau Pau N.G. in that 1970’s, up in the mountains. When the milk cooled, she would add some yogurt from her last batch and put it in a thermos bottle over night. It worked for her

    • Michael Johnson

      You might have a hen that has got a taste for eating eggs

  • glenda carpenter

    all those broken eggs, maybe there needing some calcium in there diet, oyster shell or just save the egg shell from home and throw them to the chickens

    • maggie2263

      my grandfather put crushed shells into there feed to make there shells harder.

    • Geek Gal

      We feed crushed egg shells and put calcium granules in a bowl for free feeding. They eat it when needed. So far we have gotten great eggs! 🐔

    • Cherrie-ann Cichocki

      I’m assuming they are probably already doing that … awesome suggestion.

      Good luck and hopefully it gets resolved … Or the chickens are like if I can’t have them no one will 😂

  • Jeanne Dennis

    Good morning from Louisiana. That bacon looks so good. You’re so blessed to have homemade bacon.
    It’s a muggy, sweaty morning here. Had to turn a.c. on last night. Next week we’re suppose to get in the 30s I believe but right now, it’s been between 65 and 89. Ugh.

    • Hidden Creek Homestead

      Jeanne Dennis Hi from our homestead in South Carolina! I know what you mean… its been in the high 70’s here. We keep flirting with fall and get a few days in the 60’s and then it warms up again.

  • Colin Hingston

    Good morning from worcestershire, England. I find that if you have the slicer with the dial and switch facing you it is much easier. You are not having to reach round the motor all the time. Keep up the good work.

    • Allan Turpin

      Yup. I thought they’d gotten a left handed slicer at first.

    • William Degnan

      I’ll say he did it that way for the shot — so we could see the meat coming off the blade. But…
      Hey, Al! Did you know that everybody else on the planet has the dial towards them when they slice? 🤷‍♂️

  • macey merinar

    you should change it up sometimes and show cleaning the stall and some stuff you don’t show

  • Urre

    If you drain the yogurt in a coffeyfilter for an hour and then mix it with garlic, shredded cucumber or zucchini and some salt pepper and honey you got tsatsiki.

  • Elaine Gardiner

    Hi. I thought of baked beans when I saw those bacon ends. Dark maple syrup and bacon ends with beans. Yummy! That time of season!!

  • vusi mdudu

    Al, I thought I spotted you doing a sneak frying, but apparently I was wrong. looking forward to the tasting.
    Gina could you tell me what the dehydration is for. Thanks for another beautiful fix.

    • Sam Val

      I think she’s using the dehydrator as a low-temp oven for setting the yogurt culture – promoting it’s growth & production

  • holly slaughter

    Y’all set your slicer up opposite of what I do. I like pushing when I cut and having the cut pile where I can see it.

  • Morten Solberg Jr

    That has to be some of the meatiest bacon I have ever seen. Looks so good!

  • Phil Jungels

    Just wait until you can put your own blueberries in that yogurt! Heaven in a dish!

  • Richard Bowles

    Did someone say bacon? I’ll be right there.

  • yack f zay

    Living large!!! You are truly blessed to have such a family and place. I’m curious about those 2 eggs that crack. Are your hens getting enough calcium? I know, as the weathered get colder, my nails get brittle. Taking calcium supplements does help. Burrr

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