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....



Kind of important edges stay flat....



This is layer 1....Pack those rolls so they fit TIGHTLY,as they will shrink during canning....



This is three layers in,note one on left has ragged edges,this caused those edges to burn/dry during canning....



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The next batch is almost cooked,dont cook fully but say 3/4 cooked,this is a time consuming process for sure....




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...



Fold the top and bottom edges over bacon...



Note its 4 inches wide...