Thread: Really strong flavoured bacon

Originally Posted by Jhon

I read somewhere that feeding on acorns can make the flesh bitter also. Got any oak trees? My brother was a butcher. Big thing with home kill pig was always bone taint. Its not just about how cool the hanging place was but how quickly you get the carcass cool right through. Heat from singeing? Dunno about that, never done it. Always scalded and scraped which is plenty hot but very fast done properly.

No acorns but I’d say it’s more just a really strong taste, not overly bitter just very strong.
May be time to invest in a chiller, we had bone taint with a young spiker however we also hung him in the bush for a couple days. Yes singed the hair using one of those big blow torch guys from game gear, scraped as it was done. Next time will definitely just skin it