I have been making some inquires about pork belly's around town and found individual belly's for $2.99lb.
Got a call from another market I ask and he told me he can do skin on for $1.39lb and skin off for $1.49lb.
The problem with the second one is I have to take a case of 4. He said they average around 11lbs each,
so that is approx 44lbs of bacon.
I have never made bacon before. So these are my questions.
#1 Can the belly's be frozen prior to making bacon.
#2 Can they be frozen prior to smoking after they have been cured.
#3 Did I need to finish all the bellies and then freeze. (Do I have to cure, smoke before the freezer?)
#4 Should I start with one and see what happens.
#5 Am I too stupid to do this. ;D (Please don't answer this one. I'm a sensitive person. ;D)
Any thoughts, suggestions, comments would be appreciated.
I guess the question should be, how much do you want to weight when you're done - holy cow pig 44 pounds of bacon.
#1. yes.
#2 I've not done that, I don't see why you couldn't
#3 Please re-state
#4 Probably
#5. uh.....
If you've done Canadian Bacon, it is essentially the same process, just with a different cut of meat.
If you have the freezer space, Go for it.
I have also frozen it after smoking and slicing.
Here's the math. 44lbs @ $1.39 = $61.16
11lbs @ $2.99 = $32.86
I 100% agree with FLBR's answers and I would jump all over skinned at $1.49 per pound. I would love to have 4 bellies in the freezer.
Go for it CRG. The dirty little secret to making bacon is just how stupidly simple the process is. If you can learn to debone a turkey or chicken, you can darn sure learn how to rub a curing mix over a pork belly, let it cure for a few days and then throw it in the smoker! ;)
I'm excited for you and will be waiting to hear of your first of many visits to "Baconland".
KyNola
This is what I did with the last 27lb batch I had:
http://forum.bradleysmoker.com/index.php?topic=7654.0
*EDIT*
Woohooo this is number 4000!
Quote from: FLBentRider on December 29, 2009, 12:21:11 PM
This is what I did with the last 27lb batch I had:
http://forum.bradleysmoker.com/index.php?topic=7654.0
*EDIT*
Woohooo this is number 4000!
I think you get a T-Shirt for that! ;D
That is a good price per pound, especially skinned.
#1 Yes!
#2 Yes!
#3 No!
#4 Yes! When I buy a full side I divide it into three slabs, and will cure with a dry cure, making three different bacon at one time.
I kinda would like to have some rind bacon.
Was thinking about getting the rind and de-rind half of it.
Pony up, kids... for the GOLD SPOKES fund.
You can't go wrong making bacon. I feel bad for all you people trying to get bellies, I am lucky I'm able to get my bellies for .27 to .42 a pound. There are 5 bellies in a case and I'm able to do this in 2 1/2 smokes. Here is a recipe I found on this forum a year ago and it's great. 8 oz sugar, 1 pound kosher salt, 2 oz pink salt this will do 50 pounds of bellies. I cut the billies in half the short way apply the dry cure place in 2 gal zip lock place in refrigerator turning every other day for 5 to 7 days. smoke at 210. This is the first time I have post anything on this forum the people on here are great i have been viewing this forum for over a year I have the OSB, PID and a dual probe therm. I love and made great things in it. Good luck to you and happy smoking.
Well wally22, welcome to the forum a year ago. ;D
Thanks for taking the time to post your thoughts.
$.42 a lb for pork bellies is a heck of a deal.
I think maybe you could start you a second job
shipping pork bellies to forum members. ;D
Don't be a stranger and come join in the fun.