- Mar 26, 2013
- 2
- 10
So my local grocery store has pork belly on for 8.80/kg or $3.99 a lb. At least up here, that's a smoking deal. Bulk grocers usually sell for $11-15/kg, and this is local grass fed. Talked to one butcher who wasn't sure he could buy it for that price.
So what did I do? I bought 20kg or 44.5 lbs. All in ayore cryovaced into 5lb slabs. Most will be frozen and then defrosted as I get time/fridge space to cure them.
Any recommendations for recipes? I've always stuck to Pops brine with maple syrup, brown sugar, onion powder, and a bit of garlix, with every third slab getting peppered.
So what did I do? I bought 20kg or 44.5 lbs. All in ayore cryovaced into 5lb slabs. Most will be frozen and then defrosted as I get time/fridge space to cure them.
Any recommendations for recipes? I've always stuck to Pops brine with maple syrup, brown sugar, onion powder, and a bit of garlix, with every third slab getting peppered.