I am in Canada and where I live there is not much smoking equipment around and all I have is a simple therometer which is not very accurate. A thermometer like this would be great improvement. Thanks for the chance.
I have mrade a lot of bacon over the years and have always added one teaspoon of cure per five lbs. of belly. I always change the rest of the rub for a different taste. I never had any problems and the bacon is excellent. I have probably done about one hundred ten lbs. bellies. No doubt it is my...
I buy them all the time. They work good for all ways you mentioned. Just make sure in your cooking methods you keep it moist as it has tendency to dry out if cooked to long or hot. I even make jerky out of then sliced thin. Very cheap good meat.
I would do it as a monthly or even weekly event. I know your initial investment will be higher but your profit margin will be whatever you want it to be within reasons. It depends on the going price of your pulled pork. I would rather be my own boss then just work for wages and you a multitude...
I had a tazin grinder that is 15 years old has ground at least two tones as I am a hunter and do my own meat plus friends and never had a problem other then dull blades. Other than the motor slowing down I do not know what can go wrong. Piker
After many years of making bacon my main supplier has started to sell rindless pork bellies. I will miss the cracklings but it is so much easier to prepare and finish with no rind. The best part it was even cheaper.
Forgive me guys when I previously said 50%fat I really meant 50%ground pork I used pork shoulders which I deboned ground and then mixed in with the venison so I am not positive of the actual percentage it was good. I am at the age where I tend to forget a few things.