Help with pork belly, Please

[troutshack]

I ordered 2 pork bellies to make bacon. I didn't know that they also include spare ribs ect. I was expecting 14 -15 lbs of belly to make bacon now I have 55lbs of pork belly and no idea how to cut it for bacon or anything else. Does anyone know where a guide might be that would tell me how to cut it. Any help would be greatly appreciated.

[Gizmo]

Try this link to ask the meat man.  It is an interactive chart.  Sounds like you got a side of pork that includes the belly (side) and spare ribs.  When I buy a belly, it looks like the picture when you click on the picture labeled "side".  They are usually in the 10 to 15 pound range.  From what I was just told by the owner of the market I just bought a side from this week, it is better getting the smaller sides as they will be meatier otherwise known as less fat. 

http://www.askthemeatman.com/hog_cuts_interactive_chart.htm

[Habanero Smoker]

Hi troutshack;
Welcome to the forum.

This link may also be helpful. It's a pdf file. Although there is a lack of visual guide, the written instructions are very detail. Also try using the search "Pork Fabrication", for additional information on how to butcher a pig.

http://www.ag.auburn.edu/~kerthcr/370/lec%20notes/8Pork%20fab.pdf

[troutshack]

Thank you both, I got the belly cut today and am now on my way to some great tasting bacon. I hope !

[NewBlood]

I always ask for "fresh side" and clarify for use for making bacon. The butcher I get mine from usually runs around 8-10 lbs per side. I spent all day Saturday smoking 70#s and all day Sunday slicing. I had to put up another 25#s for new orders taken. I'm going to have to get a bigger smoker if this keeps up. I did get my hands on a commercial deli slicer for FREE. My father in law had one in storage so I got lucky. Best of luck and hope you dont get the bacon bug like I did.

[acords]

I did get my hands on a commercial deli slicer for FREE.

Wow, what a score! ;)

[troutshack]

Here is where I am now. One belly cured but not yet smoked. The second belly is currently in the walk in freezer of a friends restaurant due to lack of room here. Cured using the basic recipe from Charcuterie with maple syrup. I tried a few slices last night and it was tasty.Tomorrow I will rinse, soak it and smoke it with pecan.  Not sure what temp yet. Charcuterie recommends an internal temp of 150 but Ive seen many recommend a lower temp. Let me know if it looks right, cut right? looks like bacon to me.  :)

[MallardWacker]

"I Think" according to Alton (MacGiever) Brown that the 150 is the minimum temp for killing all the creepy things that may cause issues.  I don't think you will ruin it or make it any better by cooking to a lower temp

Anyway that looks great....me think it's doing fine.  Plus to me the fluid that I see makes me think the cure is doing it's job. Just a word about fluid....The amount of fluid can be different from one hunk of meat to the next depending on it's moisture content.  Just because you have just a little bit of fluid doesn't mean it's not working any better than if it has more.

I have made a paste of maple syrup and maple sugar crystals then spread it on the top before I have smoked...just a thought.  A lot will run off but it kind of makes a neat little crust/glaze.

WAR BACON!

[whitetailfan]

"I Think" according to Alton (MacGiever) Brown that the 150 is the minimum temp for killing all the creepy things that may cause issues.  I don't think you will ruin it or make it any better by cooking to a lower temp

Anyway that looks great....me think it's doing fine.  Plus to me the fluid that I see makes me think the cure is doing it's job. Just a word about fluid....The amount of fluid can be different from one hunk of meat to the next depending on it's moisture content.  Just because you have just a little bit of fluid doesn't mean it's not working any better than if it has more.

I have made a paste of maple syrup and maple sugar crystals then spread it on the top before I have smoked...just a thought.  A lot will run off but it kind of makes a neat little crust/glaze.

WAR BACON!

Hey Mally, did you say "WAR BACON" or are you challenging us all to a BACON WAR?
I'm in !!!!!!!!!!

I might have to get the Duck Express to send up some B&P Maple again though, I'm all out.

E-mail you soon.

[MallardWacker]

Dang WHITE....you got a heck of an idea there....

Let me think about this...I will compose a new post and see what people think.

By the way how have you and the family been doing....?  I hope all is well.