lf l am reading correctly you are supposed to be getting a Whole Belly? 3.7 pounds is the approx weight of a rack of Spare Ribs, period. If the Belly was still on AND squared to the rack size, you would have Double that weight or more. If a Whole Belly, with Ribs , 12 to 18 pounds easily, depending on hog size...JJ
When I hunt and kill feral hogs I have tried to keep some belly. The only belly that is really usable is about maybe 1 foot that hangs off the last of the ribs. To get as much of that belly as possible it is easy to keep the last 1 or 2 ribs on the cut.
That's interesting. The bones in at least a portion of a full belly are spare ribs. Commercial processors remove them because ribs are a high demand item, getting two profitable cuts from one section of piggy. Getting rib meat still attached to the belly makes for some meaty bacon, sans bones...JJ
Interesting looking cut. If deskinned you could cook the whole thing like ribs and have bone-in and bonless ribs :P
Here is a pic of a whole belly I bought
I took the rib bones off and it wound up to be to thin for bacon
no pics of the ribs
Richie
T that was bought to make Bacon so I didInteresting looking cut. If deskinned you could cook the whole thing like ribs and have bone-in and bonless ribs :P
Here is a pic of a whole belly I bought
I took the rib bones off and it wound up to be to thin for bacon
no pics of the ribs
Richie
Too think for bacon, I guess you'll just have to cook up one of the many super delicious styles of pork belly that exist out there. My personal favorite is marinated and chile rubbed Korean pork belly, mmmmm! :)
Yeah there was more than one way to skin that cat. I remember when you originally posted it. I thought it was a cool and unique approach to making ground formed bacon. I had never seen anyone do it that way. I'm glad it turned out well :)
