Making Bacon. 1st time

[alelover]

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?

 

[SmokinAl]

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

 

[alelover]

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.

 

[HalfSmoked]

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

 

[daveomak]

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... 

 

[alelover]

Cure #1

 

[cybball]

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!

 

[chef jimmyj]

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

 

[alelover]

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

 

[alelover]

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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• alelover
• Mar 11, 2016

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• alelover
• Mar 11, 2016

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• alelover
• Mar 11, 2016

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• alelover
• Mar 11, 2016

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• alelover
• Mar 11, 2016

 

[alelover]

I thought this was interesting and educational.

http://countryskillsblog.com/2012/06/05/basic-butchery-how-to-butcher-portion-a-pork-belly/

 

[alelover]

 

[SmokinAl]

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:



Al

 

[Bearcarver]

Great Start, Scott !!

Looks like a nice meaty Belly!!

Be Back.

Bear

 

[alelover]

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.

 

[daveomak]

Looks really good.....   I'm in..... 

 

[fullsmoke]

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• fullsmoke
• Mar 16, 2016

. I just picked up some today 2.99# got 54#s

 

[alelover]

Good deal. Did they have skin and bones?

 

[alelover]

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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• alelover
• Mar 24, 2016

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• alelover
• Mar 24, 2016

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• alelover
• Mar 24, 2016

 

[SmokinAl]

Boy those are really nice thick & meaty bellies.

They are going to make some awesome bacon.

Al