Pork bellies

Jeffersonian

I started my first bacon cure today, with a pork belly around 5.5# and a cure made from kosher salt, pink salt, brown sugar and a little black pepper. It's in the fridge, and we'll know if things worked out in about a week.

My question is this: What does everyone else pay for pork belly? I paid $2.99/lb for this, and it was frozen. This strikes me as a bit high, but I really don't have anything to gauge it against.

Humphrey Chimpden Earwicker

Paid about the same. I too thought it would be cheaper. Mine had frigging freezer burn and it was amazing. I did find another source for fresh at about 1.99/lb.

still. I'll bet you that it's the best bacon you'll ever have. Loser shaves max's back

Little Steven

Brad,

If you have an Oriental market close by they sell cheap.

Steve

Jeffersonian

Mine was free of freezer burn, thankfully. Reading a little on commodity trading sites, it looks like frozen pork belly is the norm given how it's bought and sold.

Thanks, Jeff, Ruhlman's book is a real gem. Pastrami's next on the menu.

Loser shaves max's back

Suddenly, I feel like a contestant in "The Running Man."

Jeffersonian

I hadn't even thought of that, Steve. Good idea, thanks.

Humphrey Chimpden Earwicker

Remember the movie "trading places"?
Hahaha. Porkbelliy futures make a prominent cameo. One of those incidental looking commodities that are an excellent indicator of the market on general. Or so I imagine and am told. I dunno jack about futures.

Little Steven

Brad

They use a lot of them.

Steve

Little Steven

Brad

They use a lot of them.

Steve

vidalia1

I paid $1.99 for fresh last week. I was in another store yesterday and theirs was $3.49...quite a spread.

FlaPoolman

I think the one Little Chef brought me from Miami was $2.19 and fresh.

Jeffersonian

Heh...I thought about Dan Akroyd's wakeup line about pork bellies while I was asking for mine.

Jeffersonian

Thanks, guys. Three bucks a pound is okay for a first run at this to see if I can do it without killing everyone, but I'll probably shop around next time. I'm probably more annoyed that it was frozen than it being more expensive than I expected.

Ultimately, I suspect this'll likely do what my cooks of ribs, pork butt, steaks, etc. have done for eating out: Completely ruined it. We'll see once the maple smoke hits it what comes out. I hear a good single malt is recommended as a go-with.

Humphrey Chimpden Earwicker

Forgive the typing errors btw. Typing on a phone while a few scotches in.

Jeffersonian

I'm headed there myself, sans the phone.

Here's evidence:

loco_engr

Saw some during my "road trip" of a few weeks ago at a Asian Market, but not quite enough "intestinal fortitude" just yet to try.

:unsure:

Kokeman

If you ever get to this side of the river, there is a butcher shop in Millstadt that sells fresh belly. If I remember the last tine I got some it was around $2 a pound. I have also gotten a half of hog before and had the belly left fresh.