Frequently Asked Questions

Outlaw Bacon started as a pandemic hobby.  While at home we experimented with different smoking and curing techniques and finally landed on a recipe that produced amazing bacon.  We moved to Linden, Iowa in May of 2021 and decided to pursue our dream of producing our own food, smoking quality meats and sharing with others.

We are one of very few producers that use a dry cure process.  We do not do any injection, tumbling, or vacuum processing of our bacon.  The result is a firmer texture and a better bite to our bacon.  Most of the mass produced bacon that you buy in the store is vacuum tumbled to speed up the curing process and this causes a mushy bacon.  We only use pork produced in the USA and 3 simple ingredients to make our homestead bacon.  Our bacon takes 14 days to fully cure and another 2 days to smoke and rest before we can slice and package. You will find that our bacon will produce less grease and will retain its size and shape better after cooking.

We only use pork that is produced in the USA and inspected by the USDA. We try to buy local when possible.