So we made 2 versions,a raw pack and a paper wrapped semi cooked version.We will start with the raw pack.....
First roll up 5-7 slices,depending on thickness....
![](http://i34.photobucket.com/albums/d109/mightybooboo/th_bc1.jpg)
Kind of important edges stay flat....
![](http://i34.photobucket.com/albums/d109/mightybooboo/th_bc4.jpg)
This is layer 1....Pack those rolls so they fit TIGHTLY,as they will shrink during canning....
![](http://i34.photobucket.com/albums/d109/mightybooboo/th_bc3.jpg)
This is three layers in,note one on left has ragged edges,this caused those edges to burn/dry during canning....
![](http://i34.photobucket.com/albums/d109/mightybooboo/th_bc5.jpg)
===============
The next batch is almost cooked,dont cook fully but say 3/4 cooked,this is a time consuming process for sure....
![](http://i34.photobucket.com/albums/d109/mightybooboo/th_bc6.jpg)
Lay strips on parchment paper,for pints make strips 4 inches long,and paper 12 inches wide by 24 inches long,will hold one pound,some strips may overlap others. Dont worry about grease on strips,its a good thing when canning....
We painted them with real maple syrup...
![](http://i34.photobucket.com/albums/d109/mightybooboo/th_bc7.jpg)
Fold the top and bottom edges over bacon...
![](http://i34.photobucket.com/albums/d109/mightybooboo/th_bc8.jpg)
Note its 4 inches wide...
![](http://i34.photobucket.com/albums/d109/mightybooboo/th_bc9.jpg)