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Pork Belly question
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Okeejohn
Posts: 297
I want to try curing and smoking my own bacon. Is 2.99/lb slab (about 14 lbs) a good price for pork belly?
Okeejohn
Okeejohn
Comments
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Don't mean to steer you off course, but when you can buy butts for .99 to 1.29/lb. on sale, why would you want to do belly bacon? The shoulder is far less fatty, great tasting and much more economical. Read the posts of people that have done buckboard bacon and you'll see what I'm trying to convey. I can buy belly (regular)cured bacon thick sliced and smoked for $2.99/lb. Mark
edit: some pics
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What is meant by the term Buckboard bacon?
Okeejohn -
Buckboard is bacon made from a hog's shoulder, like Canadian bacon is made from the loin. At least that's my understanding of it. I'm sure someone here can tell you where or how the name originated. Every person that has sampled what I've made has raved about it. It will be part of my first course in the morning's cook at Waldorf. Mark
Well, I just spoke to Laurie in customer service at Hi-Mount*in and she claims that they coined the phrase and named the product Buckboard Bacon just to stay in keeping with their other products that have western themed names. So there you have it. A wagon from the old west; the buckboard, and bacon. :laugh: -
I recently paid 1.19 at Restaurant Depot. Granted, I had to buy a case of 4 pork belly's. I'd call a butcher or two and see what they can do for you. Most of them don't stock it regularly but get it in occasionally.
Buckboard bacon is mighty fine eats but bacon made from the belly is the stuff dreams are made of. Plus you get all the bacon fat!! :evil: -
Alright bird boy! I almost have Okee converted to BB and headed down the righteous path and then you gotta go an stick your 2 cents in and cloud his mind all up.
I guess I have to pull this out again to put you in your place! :evil:
All in fun of course Scott. :P :laugh: Mark
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