My attempt at the dumbest question of the day 🙂

[TheGrumpyGriller]

I picked up a pork belly from Restaurant Depot a couple of days ago with plans to make bacon. I didn't want to open it yet until I have a suitable container in which to brine.

It's a 19+ pound package and looks like one huge piece? Is there any wrong way to cut it to make it easier to handle and cure?



Thanks!
-GG

 

[bregent]

I'd cut it into 3 equal piece of 6+ lbs each. Looks like those are skin on - are you planning on removing the skin before curing?

 

[TheGrumpyGriller]

I'd cut it into 3 equal piece of 6+ lbs each. Looks like those are skin on - are you planning on removing the skin before curing?

I've never tried this before, so I'll take any advice if you've done it . And when you say "skin", are you referring tomtje fat, or is the skin on the opposite side of the belly?

 

[Brokenhandle]

Are you planning on a dry cure or wet brine brine cure such as pop's? There are no dumb questions here on the forum! I would recommend removing the skin. They can be cut into any size pieces that make it easy for you to deal with... whether its gallon ziploc bags or what not.

Ryan

 

[thirdeye]

Aw man..... the last pork bellies I got were from a friend that got the full sides at Restaurant Depot. They were not 19#, maybe there are two in the bag?


Anyway I cut slabs in half the short way, then size up grain and try to be close to against-the-grain as possible.

 

[TheGrumpyGriller]

Are you planning on a dry cure or wet brine brine cure such as pop's? There are no dumb questions here on the forum! I would recommend removing the skin. They can be cut into any size pieces that make it easy for you to deal with... whether its gallon ziploc bags or what not.

Ryan

Planning to go with Pop's after seeing it on this forum!

 

[Fueling Around]

Do you have a slicer? Many cut to fit their slicer tray

 

[TheGrumpyGriller]

Do you have a slicer? Many cut to fit their slicer tray

Not yet, but I started looking at them

 

[TNJAKE]

The arrow is the skin. Under that is light white and is fat. Remove the skin. And I agree you may have 2 bellies in that pack

 

[indaswamp]

agreed...I think I see a seam behind your red arrow and it looks like two bellies in that pack.

 

[TNJAKE]

agreed...I think I see a seam behind your red arrow and it looks like two bellies in that pack.

Yes top of belly at each end of pack

 

[TheGrumpyGriller]

Thanks all!

Container for the wet cure arriving in a couple of days, so I'll open it up then and trim/cut then and report back

 

[GaryHibbert]

I'd kill to get a couple of bellies with that much meat on them.
Gary

 

[TheGrumpyGriller]

I'd kill to get a couple of bellies with that much meat on them.
Gary

It's from Restaurant Depot - I'll post pics once I open them to start the cure in a couple of days :)

 

[JC in GB]

Is there any wrong way to cut it to make it easier to handle and cure?

If you sliced the belly lengthwise to make it 1/2 as thick, that would be pretty dumb.

JC

 

[smokeymose]

Not yet, but I started looking at them

You're going to need one. I've found that it slices better if the meat is almost frozen.

 

[Winterrider]

No dumb questions. We have all started this hobby and haven't got all the answers . I still consider myself very fresh and these guys have answered a lot of my questions.
Sure would like to get a pork belly like that. Good luck !

 

[clifish]

I got a belly with the skin once and butchered the hell out of it trying to remove it. From what I have read you need to semi-freeze it to remove? It was like filleting a piece of jello when I did it last. Yes, restaurant depot is like Costco on steroids in meat size. The one by me just expanded and their meat/fish/frozen room is bigger than most super markets entire building.

 

[TheGrumpyGriller]

I got a belly with the skin once and butchered the hell out of it trying to remove it. From what I have read you need to semi-freeze it to remove? It was like filleting a piece of jello when I did it last. Yes, restaurant depot is like Costco on steroids in meat size. The one by me just expanded and their meat/fish/frozen room is bigger than most super markets entire building.

Anybody have suggestions on cutting off the skin?

 

[TNJAKE]

Anybody have suggestions on cutting off the skin?

Sharp knife and approximately 4 beers