I have been looking and looking for a place to buy some belly meat. The 2 main butcher shops around here would order some for me but said the price was about what they sold their own bacon for, same with fresh whole hams.
There is an Asian slaughter house south of town but I thought it was for wholesale only customers. They were very nice on the phone and invited me to stop and look at what they had. I picked up a case of pork sides with skin, ribs and belly for $2.50 lb. This what I got.
This is the first bacon I will be making with side and belly meat.
6 sides were in the box.
Trimmed out the ribs.
I have made Buckboard bacon with a dry rub and was happy with that but I have also been extremely happy with Pop's brine. I explained the difference to my family and they all said "Do it the way you make the ham and Canadian bacon" So in the buckets it is! I added 1 Tbs of molasses and now have to wait 10-14 days. I'm going to cold smoke these with apple and cherry.
And then the skins. I put them in the freezer for now and they will be pork rinds for another time. 6 racks of ribs went in the freezer as well. More in about 2 weeks.
Edited by Woodcutter - 4/23/15 at 10:09am