I made a mistake!

[checkdude]

After reading recent posts on brisket I was excited to see my local store was advertising brisket for 2.99 a lb. That is about a third of regular price. So ran and grabbed a good one about 14 lbs. Cut it up,trimmed a bit of the big fat,weigh each piece, mixed up appropriate amount of spices to make montreal smoked meat, rubbed,bagged and into the fridge for next two weeks. As I was cleaning up I noticed the bill on my table. It said pork belly not brisket. Darn! Did I ruin it? Hope not. I guess I'll find out in two weeks. Lesson learned! Check twice next time.lol! Any advice? Thanks.

 

[schlotz]

What did the label on the meat say? Maybe time for new glasses? Pull it back out and rinse it off.

 

[TNJAKE]

Lol. Can you post pics of your brisket belly? If you couldn't tell the difference in pork and beef maybe just the label was wrong.

 

[realdocBBQ]

Very possibly mislabeled. Shoot some pics and post 'em up.

 

[noboundaries]

$2.99/lb is a great price for brisket or pork belly. Picking up the wrong thing is what my wife calls a "man search." It's where I don't take the time to read the label and bring home something she didn't want, need, or can use. Heck, I came home with turkey pepperoni last week for just that reason. It was okay on a pizza though.

I'm guessing it was mislabeled because you wouldn't have much left after trimming the fat off a pork belly.

 

[chopsaw]

As I was cleaning up I noticed the bill on my table. It said pork belly not brisket.

Mistake at the register ? Rung up wrong ?

 

[BrianGSDTexoma]

Seasoning it for 2 weeks no mater what it is sounds like a long time unless your are curing it?

 

[checkdude]

Yes totally my fault. Was looking in the meat department and could not find it. Almost gave up but on my way out came across cooler with these big cryovac lumps of meat with $ 2.99 Sign. Just like the flier. I was just too exited to look any closer and grabbed one before it was gone. I laughed about it later. And yes I am dry curing it using cure #1 with the spices.I don't think I will change anything. Experiment in making lol! Will smoke low and slow when ready and see what Tha taste will be like. You never know it might turn out to be great. Or not so. So far I have not made anything that was not edible.

 

[realdocBBQ]

Pork belly wouldn't be a big lump - it is long and flat, generally pretty uniform in thickness. Brisket usually has a big hump on one end unless it's just a flat by itself.

 

[Bearcarver]

Mistake at the register ? Rung up wrong ?

Sounds to me like a Pig Impersonating a Cow, trying to avoid the Butcher!!

Bear

 

[checkdude]

Thanks guys for lighting the mood. Like I said my foult entirely! Just did not expected it to be there. No mention in the flier and I have never ever seen it in that store. And I have visited there for 30 years.

 

[tallbm]

If it hasn't gone bad just cook it up! With pork belly i suggest you smoke it for a while then finish it on the grill to get a good crispness to it, or smoke it really hot on the grill if you are running a smoker that can do 325F+ to get the crispness.

I find a non crisp porkbelly just tast good but that little bit of crisp on the outside and the flavor it provides makes it a whole other kind of good! :)

 

[chef jimmyj]

Cure #1 and amount used is identical for Smoked meat or Pork Belly Bacon. Biggest difference is the spices used but then again, black pepper and the rest is good on pork too. Give the belly 2 weeks on cure and Smoke however you desire. I can't quite figure out how you could not tell Pork from Beef once the meat was unpacked and on the table...JJ