Belly

Bacchus

Just picked up one for my first attempt at belly Bacon. At $3.99/lb not sure if I got a deal, was bent over, or fell somewhere in between. It is boneless and skinless, but I do realize the recipes/techniques mostly call for skin on. The other option was B.I. with skin on, and my meat trimming skills have something to be desired.

Hoss

It says sliced.Is that correct?I would think you would want a whole unsliced one for curing/smoking.

Bacchus

No, its whole. They had "sliced" on sale, so I had to ask them to get me a whole one which was about 10#'s, they cut it in half. I guess they didnt change the printer setting.

Little Steven

Ron,

Hoss is right Ron, East Asian countries use a lot of uncured belly in their cooking. Better get a wok

Steve

gdenby

Price seems a little high to me. There is an Asian market in town, and I don't believe I've paid more than $2/lb, altho the slabs are kind of thin, and not too wide, maybe 3 pounds on average. Haven't really cured any yet, just 24 hours in sugar, then a slow smoke till most of the fat renders out. Most delish.

Fidel

Price seems high to me too. You can get great bacon at Patton's or Wilkes for that price, and all the waste is gone and the work is done.

Jeffersonian

I had the same reaction when I paid $2.88/lb for skinless belly here. I posted a topic, and folks told me to go to an Asian grocery for better pricing.

vidalia1

I pay $1.49- $1.99 at Super H ...skin on boneless....I trim the fat before I cure the bacon..

Bacchus

Thanks Guys. Well I hope it's good since I evidently overpaid.

vidalia1

It will be. We ate 4 #'s of my home cured bacon this weekend while camping. It was deeelicious...

berrygood

Bacchus wrote:

Thanks Guys. Well I hope it's good since I evidently overpaid.

The euphoria will be so powerful that you'll forget all about the receipt...

ChargerGuy

Does anyone have a good belly bacon recipe?

Humphrey Chimpden Earwicker

that's around what i found, too. i always think i'm the last to get on board. i always hear how ribs and butts and bellies are cheap cuts, and the some marketing clown up-sells baby-backs (thanks, chilis 'baby-back-ribs'), and suddenly these things turn out to be not as cheap as i'd heard.

like suddenly every tom **** and harry is making bacon, you know? sheesh. shouldn't this stuff be 1.99 a pound/ who else is eating it? :laugh:

Bacchus

Every Tom, ****, & Bacchus now knows how to cure meat thanks to the internets...

Lawn Ranger

Will be interested in see your results. I haven't done this yet, either, but would like to give it a try.

Mike

EgginDawg

BTW- I still have a box of cure that Pat sent to me with my wok. You'll get it before next year. :laugh:

'Q Bruddah

Hey, Ron, I just checked three Asian Markets and found 2.99, 3.29 and 3.99 here in the Greater Seattle area.

Bacchus

The "not sliced", but overpriced belly.


Rubbed with Cure


Covered in container, ready for fridge.

vidalia1

Thanks...no rush Teddy...