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Making Bacon. 1st time

post #1 of 43
Thread Starter 

What size bellies do you all get usually? How much per pound do you pay?

I was at a store by my work, Compare Foods, and they have pork bellies for $2.49 a pound. They sell sliced chunks of it and whole ones. He says the average for a whole one is around 20 pounds. It looks like a good price and a pretty healthy size. Is it?

post #2 of 43

Yea man that's a large belly. I wish we could get them that big around here. The last one i got was about 9 lbs..If the price is the same for the chunks as the whole belly, take the chunks & get them off the thick end.

 

Al

post #3 of 43
Thread Starter 

Thanks Al. I was thinking of cutting in half and vac seal and freezing half. I don't want to FUBAR a whole one on my first attempt. The chunks are only like 3" thick. Only China has more pigs than NC.

post #4 of 43

I'm with you only doing half on first try. What cure are you planning on using?

post #5 of 43

3" thick....That's a thick belly...  20#'s... that's from a big pig....   should be really good flavor....  If the whole belly is cheaper per pound, I'd get the whole belly....   It's really good meat for other stuff... 

post #6 of 43
Thread Starter 

Cure #1

post #7 of 43
Bellies I have been getting are usually right around 20. I have been cutting them into 5lb slabs. Works great. Last ones I got were $1.59, which was a great price. Living in hog central (Iowa) doesn't hurt!
post #8 of 43

Good price any think <$3 and I'm in. Last couple belly's I got were 11 and 12 pound. Wish I could get big ones...JJ

post #9 of 43
Thread Starter 

We are pretty hog centric her in NC also. Second only to, you guessed it, Iowa. :29:

post #10 of 43
Thread Starter 

Got a belly today. Had to pay $3.49 this week. Nice belly it looks like. What do the experts think? 14 pounder. Going to do half Maple bacon and half regular. Should be thawed in a couple days.

Looks like it has a few ribs still.

 

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post #11 of 43
Thread Starter 
post #12 of 43
Thread Starter 

Cured the belly today. Ended up with 9.4 lbs. after skinning and trimming.

 

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Rack of ribs. Any one made these before? Froze for later.  I imagine they'd be pretty good.

 

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Cut in half. One will be maple, one will be regular.

 

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Had a couple little bones to pick out.

 

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Skinned her with the electric knife. Didn't butcher it to bad for a first timer.

 

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Used Diggin Dogs calculator.

http://www.diggingdogfarm.com/page2.html

This is the regular.

Added 2 tsp. cracked white pepper. Used Demarara sugar.

 

 

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This is the Maple.

Used Maple sugar and 2 tsp. white pepper.

 

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All vac sealed and into the fridge for 2 weeks. See you in 2 weeks.

post #13 of 43

Great start Scott!

 

Nice job on the skinning!

 

Never thought to use an electric knife, looks like a good idea.

 

Here's a video of a butcher who really knows how to skin one:

 

https://www.youtube.com/watch?v=SsdqRjI5OAE

 

Al

post #14 of 43

Great Start, Scott !!Thumbs Up

 

Looks like a nice meaty Belly!!Thumbs Up

 

Be Back.

 

:popcorn

 

Bear

post #15 of 43
Thread Starter 

Thanks guys. Cool vid Al. I need a better knife for this. Electric worked pretty good but its hard to hold the button on and maneuver.

post #16 of 43

Looks really good.....   I'm in.....  :popcorn

post #17 of 43
. I just picked up some today 2.99# got 54#s
post #18 of 43
Thread Starter 

Good deal. Did they have skin and bones?

post #19 of 43
Thread Starter 

Been in the cure 12 days now. Rinsed and racked and into the fridge for 1 1/2 days. Smoke on Saturday.

 

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post #20 of 43

Boy those are really nice thick & meaty bellies.

 

They are going to make some awesome bacon.

 

Al

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