OT: Bacon Prices

loco_engr

Yesterday at WM 1# Farmland was $6.48 . . . ah NO, not me!
So trying to find some cheaper alternatives, maybe brown & serve sausage. . .
What has the collective have been doing? 

lkapigian

Much cheaper and better to make your own , Costco belly is hovering just below 4 a pound and falling, picked up 20 pounds last week….it’s to easy to make your own 

Ozzie_Isaac

lkapigian said:

Much cheaper and better to make your own , Costco belly is hovering just below 4 a pound and falling, picked up 20 pounds last week….it’s to easy to make your own 

The cold smoking part is what gets me.  I would need a fridge to cold smoke.  My eggs run 130deg just sitting in the sun.

fishlessman

Prosciutto......Been crisping chopped bacon instead of whole and just topping the Abt stuffed with charred chourico and cheese,  usinghalf as much. About a dollar more here per pound

JohnInCarolina

Ozzie_Isaac said:

lkapigian said:

Much cheaper and better to make your own , Costco belly is hovering just below 4 a pound and falling, picked up 20 pounds last week….it’s to easy to make your own 

The cold smoking part is what gets me.  I would need a fridge to cold smoke.  My eggs run 130deg just sitting in the sun.

You really don’t need to cold smoke.  The standard recipe a lot of folks follow here (on AmazingRibs) calls for a hot smoke.  It comes out great.

Ozzie_Isaac

fishlessman said:

Prosciutto......Been crisping chopped bacon instead of whole and just topping the Abt stuffed with charred chourico and cheese,  usinghalf as much. About a dollar more here per pound

This is the way.

The first time I diced bacon, then fried it up, my life changed.  Unless I am doing BLTs, this is how I do it.

lkapigian

Ozzie_Isaac said:

lkapigian said:

Much cheaper and better to make your own , Costco belly is hovering just below 4 a pound and falling, picked up 20 pounds last week….it’s to easy to make your own 

The cold smoking part is what gets me.  I would need a fridge to cold smoke.  My eggs run 130deg just sitting in the sun.

Don’t smoke it, make pancetta , let it hang out in the fridge for a couple weeks after the cure …I like doing this even if smoking, concentrates the flavor or like @JohnInCarolina says, hot smoke it …but give the long dry in the fridge a try 

buzd504

lkapigian said:

Ozzie_Isaac said:

lkapigian said:

Much cheaper and better to make your own , Costco belly is hovering just below 4 a pound and falling, picked up 20 pounds last week….it’s to easy to make your own 

The cold smoking part is what gets me.  I would need a fridge to cold smoke.  My eggs run 130deg just sitting in the sun.

Don’t smoke it, make pancetta , let it hang out in the fridge for a couple weeks after the cure …I like doing this even if smoking, concentrates the flavor or like @JohnInCarolina says, hot smoke it …but give the long dry in the fridge a try 

Do you wrap it in anything or just put it on a rack?  Wipe off the stuff from the cure, I assume?

lkapigian

buzd504 said:

lkapigian said:

Ozzie_Isaac said:

lkapigian said:

Much cheaper and better to make your own , Costco belly is hovering just below 4 a pound and falling, picked up 20 pounds last week….it’s to easy to make your own 

The cold smoking part is what gets me.  I would need a fridge to cold smoke.  My eggs run 130deg just sitting in the sun.

Don’t smoke it, make pancetta , let it hang out in the fridge for a couple weeks after the cure …I like doing this even if smoking, concentrates the flavor or like @JohnInCarolina says, hot smoke it …but give the long dry in the fridge a try 

Do you wrap it in anything or just put it on a rack?  Wipe off the stuff from the cure, I assume?

@buzd504 , not wrapped, you want it to lose moisture , I do an Equilibrium Cure and just knock off the bigger bay leaves and juniper ( if used) no real reason to wash off the seasoning , 

the difference between our bacon and Italian bacon ( Pancetta) is the smoke 

buzd504

lkapigian said:

buzd504 said:

lkapigian said:

Ozzie_Isaac said:

lkapigian said:

Much cheaper and better to make your own , Costco belly is hovering just below 4 a pound and falling, picked up 20 pounds last week….it’s to easy to make your own 

The cold smoking part is what gets me.  I would need a fridge to cold smoke.  My eggs run 130deg just sitting in the sun.

Don’t smoke it, make pancetta , let it hang out in the fridge for a couple weeks after the cure …I like doing this even if smoking, concentrates the flavor or like @JohnInCarolina says, hot smoke it …but give the long dry in the fridge a try 

Do you wrap it in anything or just put it on a rack?  Wipe off the stuff from the cure, I assume?

@buzd504 , not wrapped, you want it to lose moisture , I do an Equilibrium Cure and just knock off the bigger bay leaves and juniper ( if used) no real reason to wash off the seasoning , 

Cool, thanks!