Blue Ribbon Bacon Festival 2015--Bacon South of I-80 by Leo Landis
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This document provides information about bacon and the pork industry in Iowa, including: 1) Iowa has over 20 million hogs, more than any other state, with the human population only being 3 million. 2) The number of hogs in Iowa has increased dramatically from 1850 to 1890, along with the total number in the US. 3) Different cuts of meat can be obtained from pigs, and there are various terms for male/female pigs and parts of the pig used for bacon and lard. 4) The document lists different breeds of pigs as well as processing facilities and lockers across Iowa that produce bacon and other pork products.
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Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landis
1) Iowa is a major producer of hogs in the United States, with over 20 million hogs in the state as of 2014, more than 6 times the state's human population of 3 million.
2) Hog farming and bacon production have a long history in Iowa, with the number of hogs in the state growing from under 350,000 in 1850 to over 30 million in 1890.
3) There are still many small meat lockers and processors across southern Iowa that traditionally cure and smoke bacon using traditional recipes and methods.
Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landis
This document discusses bacon production in Iowa. It provides the following key details:
1) As of December 2014, there were 20.9 million hogs in Iowa, far outnumbering the state's 3 million human population.
2) In the late 19th century, Iowa began producing huge numbers of hogs, rising from 323,247 hogs in 1850 to over 57 million hogs in 1890.
3) Traditional bacon was cured using recipes from the 18th-19th centuries. Modern processors use brine injectors and smokehouses to produce bacon on a larger scale.
Blue Ribbon Bacon Festival 2014-Bacons of Western Iowa by Leo Landis
1) Iowa is a major producer of hogs in the United States, with over 20 million hogs according to 2014 USDA estimates, more than 6 times the state's human population of 3 million.
2) Different cuts of meat can be derived from pigs, including bacon, and hogs have been bred over time for different purposes such as meat production (lard-type) or bacon production (bacon-type).
3) Small meat lockers and processors throughout southern Iowa continue to traditionally cure and smoke bacon using older recipes and methods.
Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landis
This document provides information about bacon production in Iowa, including:
1) Iowa is a top pork producing state, with over 20 million hogs as of 2014, more than 6 times the state's human population.
2) The number of hogs in Iowa has increased dramatically since the 1850s, from around 300,000 to over 20 million currently.
3) Traditional bacon was cured using recipes from the 18th-19th centuries, and was produced using techniques like brine injection and smokehousing. Modern processors still provide custom bacon production for local markets.
Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landis
1) The document discusses bacon production in Iowa, which is a major pork producing state.
2) As of December 2014, Iowa was estimated to have 20.9 million hogs, more than 6 times the state's human population of 3 million.
3) The document provides some history on hog farming in Iowa and the U.S. from 1850 to the present, and discusses traditional hog breeds and curing methods.
Blue Ribbon Bacon Festival 2014-Bacons of Western Iowa by Leo Landis
This document provides a summary of bacon production in western Iowa. It discusses the history of hog farming in Iowa, noting that as of 2013 there were over 20 million hogs in the state. The document outlines the different meat cuts that come from pigs, including bacon, and discusses the traditional curing recipes and methods used to produce bacon. It also profiles some of the local lockers and meat markets in western Iowa that cure and sell bacon from the large number of hogs raised in the region.
Boer Goats
Boer goats originated in South Africa and are raised for meat production. They typically have a brown head and white body, though some have splotches of white, black, or brown. When shown, judges look for Boer goats with long loins that are muscular but not overly so. Goat meat is becoming more popular in the US, and as demand rises, the population of Boer goats is increasing to meet need.
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Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landis
1) Iowa is a major producer of hogs in the United States, with over 20 million hogs in the state as of 2014, more than 6 times the state's human population of 3 million.
2) Hog farming and bacon production have a long history in Iowa, with the number of hogs in the state growing from under 350,000 in 1850 to over 30 million in 1890.
3) There are still many small meat lockers and processors across southern Iowa that traditionally cure and smoke bacon using traditional recipes and methods.
Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landis
This document discusses bacon production in Iowa. It provides the following key details:
1) As of December 2014, there were 20.9 million hogs in Iowa, far outnumbering the state's 3 million human population.
2) In the late 19th century, Iowa began producing huge numbers of hogs, rising from 323,247 hogs in 1850 to over 57 million hogs in 1890.
3) Traditional bacon was cured using recipes from the 18th-19th centuries. Modern processors use brine injectors and smokehouses to produce bacon on a larger scale.
Blue Ribbon Bacon Festival 2014-Bacons of Western Iowa by Leo Landis
1) Iowa is a major producer of hogs in the United States, with over 20 million hogs according to 2014 USDA estimates, more than 6 times the state's human population of 3 million.
2) Different cuts of meat can be derived from pigs, including bacon, and hogs have been bred over time for different purposes such as meat production (lard-type) or bacon production (bacon-type).
3) Small meat lockers and processors throughout southern Iowa continue to traditionally cure and smoke bacon using older recipes and methods.
Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landis
This document provides information about bacon production in Iowa, including:
1) Iowa is a top pork producing state, with over 20 million hogs as of 2014, more than 6 times the state's human population.
2) The number of hogs in Iowa has increased dramatically since the 1850s, from around 300,000 to over 20 million currently.
3) Traditional bacon was cured using recipes from the 18th-19th centuries, and was produced using techniques like brine injection and smokehousing. Modern processors still provide custom bacon production for local markets.
Blue Ribbon Bacon Festival 2015-Bacons South of I-80 by Leo Landis
1) The document discusses bacon production in Iowa, which is a major pork producing state.
2) As of December 2014, Iowa was estimated to have 20.9 million hogs, more than 6 times the state's human population of 3 million.
3) The document provides some history on hog farming in Iowa and the U.S. from 1850 to the present, and discusses traditional hog breeds and curing methods.
Blue Ribbon Bacon Festival 2014-Bacons of Western Iowa by Leo Landis
This document provides a summary of bacon production in western Iowa. It discusses the history of hog farming in Iowa, noting that as of 2013 there were over 20 million hogs in the state. The document outlines the different meat cuts that come from pigs, including bacon, and discusses the traditional curing recipes and methods used to produce bacon. It also profiles some of the local lockers and meat markets in western Iowa that cure and sell bacon from the large number of hogs raised in the region.
Boer Goats
Boer goats originated in South Africa and are raised for meat production. They typically have a brown head and white body, though some have splotches of white, black, or brown. When shown, judges look for Boer goats with long loins that are muscular but not overly so. Goat meat is becoming more popular in the US, and as demand rises, the population of Boer goats is increasing to meet need.
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Crisp fried bacon is a popular culinary use of pork that comes from slabs of pork belly. The fat in the belly gives bacon its sweet flavor and allows it to crisp up while the fat melts away. Bacon is made by curing pork belly with salt and nitrites, then smoking it. In the US, bacon is commonly sold in thin, regular, or thick slices and can be cooked several ways including pan-frying, broiling, baking, or microwaving. Bacon is used as a cooking ingredient to add moisture and flavor to dishes.
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This document discusses bacon production in Iowa. It provides statistics that there are currently 19.6 million hogs in Iowa, whose population is only 3 million people. It then gives a brief history of hog production in Iowa and the United States. It discusses the different types of hogs bred for pork belly and bacon, and describes the curing process for turning pork belly into bacon. Finally, it lists over a dozen small lockers and butcher shops across Iowa that produce bacon in small batches.
Blue Ribbon Bacon Festival 2015--Bacon South of I-80 by Leo Landis
This document provides information about bacon and the pork industry in Iowa, including:
1) Iowa has over 20 million hogs, more than any other state, with the human population only being 3 million.
2) The number of hogs in Iowa has increased dramatically from 1850 to present day, reflecting Iowa's dominance in pork production.
3) Different cuts of meat can be derived from pigs, and traditional recipes for curing pork date back to the late 18th century.
4) Various terms are used to describe male and female pigs at different stages of growth and maturity.
Blue Ribbon Bacon Festival 2015--Bacon South of I-80 by Leo Landis
This document provides information about bacon and the pork industry in Iowa, including:
1) Iowa has over 20 million hogs, more than any other state, with the pork industry being a major part of the state's economy and culture.
2) The document discusses the history of hog farming in Iowa from 1850 to the present, noting the large increase in the hog population over time.
3) Information is provided on traditional hog and bacon cuts, types of hogs raised, curing processes, and equipment used in bacon production like brine injectors and smokehouses.
4) A list is included of over a dozen meat lockers and processors in Iowa that produce bacon and other pork products south
Blue Ribbon Bacon Festival 2015--Bacon South of I-80 by Leo Landis
This document provides information about bacon and the pork industry in Iowa, including:
1) Iowa has over 20 million hogs, more than any other state, with the human population only being 3 million.
2) The number of hogs in Iowa has increased dramatically from 1850 to present day, reflecting Iowa's dominance in pork production.
3) The document lists common cuts of meat from pigs and terms used to describe different types of pigs and ages.
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Blue Ribbon Bacon Festival 2015--Bacon South of I-80 by Leo Landis
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Blue Ribbon Bacon Festival 2015--Bacon South of I-80 by Leo Landis
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- 1. Bacons South of I-80 Leo Landis
- 6. What’s Down with Bacon? Iowa Pork 101 Brief History of Hogs Bacon South of 80
- 9. How Many Hogs in Iowa in according to December 2014 USDA Estimates? 20.9 Million Total…State human population is 3 million Today in U.S. — 66.05 million, give or take a few hundred thousand.
- 10. 323,247 934,820 1,353,908 6,034,316 8,266,779 30,354,213 33,512,867 25,134,569 47,683,951 57,409,583 Hogs in Iowa Hogs in U.S. 1850 1860 1870 1880 1890
- 11. Meat Cuts from a Pig 1839 Today
- 12. Traditional Curing Recipes lizabeth Lea, 1869 (1845) Mary Henderson, 1877 Amelia Simmons, 1798
- 13. Swine Terminology Gilt—A female that has yet to farrow Barrow—A castrated male Sow—A female that has farrowed Boar—A mature male Pork Belly—Uncured bacon
- 14. Present & Past Types Poland China Landrace
- 15. Bacon-type Hogs
- 16. Lard-type Hogs
- 17. Improved Hogs
- 19. This is the font I Want OHHHH, BACON! ------>
- 22. Brine Injectors
- 24. Smokehouses
- 25. 11 pieces --> bacon, 3 cents pr. pound
- 26. A Lot of Bacon — The Good News Polashek’s in Protivin Edgewood Locker
- 27. 2015 Lockers 11 Processors over 500 Miles
- 28. Northcote Locker, 112 SE. A St in Melcher-Dallas
- 29. Burrell's Meat Locker, 10315 Iowa 5 in Moravia
- 30. Moulton Locker, 112 S. Main St. in Moulton
- 31. Hastings Meat Processing, 701 S. East St. in Bloomfield
- 32. Leighton’s Processed Meats, 227 Otley St. in Leighton
- 33. Kirkpatrick Locker, 908 N. 10th St. in Winterset
- 34. Weaver Meats, 204 E Kansas St in Afton
- 35. Corning Meat Processing, 501 Davis in Corning
- 36. Zeb's Smokehouse, 406 Madison St. in Bedford
- 37. Johnson Locker Services, 510 Iowa Ave. in Essex
- 38. Atlantic Locker Services, 310 W. 2nd St. in Atlantic
- 40. Oooohhh Bacon!