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Hey... AZRP ! I found pork bellies

EmandM'sDadEmandM'sDad Posts: 648
edited 6:05PM in EggHead Forum
Randy, try here.

https://www.dartagnan.com

They're pretty pricy but a friend buys from them a lot and swears by their quality

Comments

  • did you try eastern market at all?
  • EmandM'sDadEmandM'sDad Posts: 648
    No, i really hadn't tried yet. I'm thinking this will be a good fall project. i hear bacon freezes really well prior to slicing. On my way out now I'll stop at Eastern markret if I see a parking spot!!
  • AZRPAZRP Posts: 10,116
    Where are the bellies, I'm not finding them. -RP
  • fugfug Posts: 3
    'round DC I've bought pork belly at Gladhill Meats in Damascus, MD - farm country. I cured the belly according to the bacon recipe in Ruhlman's 'Charcuterie' (cure, salt, brown sugar, maple syrup) and hot smoked it on the Egg with hickory. It was fantastic.
  • AZRPAZRP Posts: 10,116
    That's exactly what I want to do, great book huh. -RP
  • fugfug Posts: 3
    AZRP,

    The book is awesome. If you haven't already, you should take several hours and read this entire 97-page thread on eGullet about preparing various cured items from the book - I found it very informative. I'm trying to get the guts up to try duck confit someday.

    http://forums.egullet.org/index.php?showtopic=79195&hl=

    When I made the bacon about a month ago, I bought a 5# belly and cut in half. I cured 2.5# using a bit more than half the recipe from the book (I figured it would be tough for me and my family to eat 5#s without ending up in the hospital) and saved the other half of the belly in the freezer - I'm going to cure the second half next week. I cured the belly for six days and then hot smoked it on the Egg at about 180-200 with a pretty heavy smoke - about 5 big hickory chunks mixed with the lump. I thought the smoke might be too strong (it had a strong smoke smell even when double wrapped in plastic wrap) because my wife made me take it down to the "beer fridge". No problem. After sitting a day or two wrapped up it mellowed nicely. Starting the next day and continuing for the next two weeks we sliced it up for breakfast - the end pieces were a little salty due to the penetration of the cure, but starting about 1/4" from each end we were in bacon heaven. So, about 95% of the belly was probably the best bacon I've ever had. I was surprised at how easy it was to make.

    fug
  • AZRPAZRP Posts: 10,116
    Thanks, I've got it bookmarked. I've made Canadian bacon, and cured smoked sausage, and am anxious to try bacon. Learned a lot from the book. Probably the point it drove home to me most is that I have been way over cooking sausage. Next time I cook brats, I'm going to pull them at 150 and see how they are. -RP
  • EmandM'sDadEmandM'sDad Posts: 648
    Randy, Here's the correct link
    https://www.dartagnan.com/search.asp?criteria=662
  • BlueSmokeBlueSmoke Posts: 1,678
    Pork belly is a staple in Oriental cuisine: if there's an oriental market nearby (as there was to me 5 years ago in Colorado) you can find uncured pork belly for roughly the price of cured bacon in a supermarket.
    HTH

    Ken
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