Belly bacon question

[Smoking Duck]

So as to not sound like I don't know what I'm doing when I go to the butcher, what cut do I ask for exactly to make belly bacon?  Do I simply ask for belly?  Also, about what price (generally speaking; I know it'll be different everywhere) per pound am I looking at here?

Thanks guys!

SD

[FLBentRider]

I asked for a pork belly.

You will probably get the "why do you want that?" look.

I think I paid between $2 and $3 per lb.

[La Quinta]

We paid about $4 bucks a lb here in Cali...

[West Coast Sausage Maker]

$1.89 / lb at my store  ;D

Make sure you specify Lean and skin on belly.

Here is a few slabs of belly going into the new 16 rack bradley digital smoker.

[HCT]

I pay $1.99lb. for my belly. Pork belly. If possible try to get a look at it. You want it thick & meaty. Belly's are like a brisket in some ways, crazy comparison. You have the thick end then it tapers to thin. You don't want it too thin, not less than an inch. Remember once you cut the rind off it's gonna be thinner. Hope this helps. ;)

[KyNola]

Cost for me is around $1.99 per pound.  Make sure they don't sell you salted pork belly.  There was an earlier post a couple of weeks ago where he ordered pork belly and when he went to pick it up, it was a belly that had already been cured in salt for salt pork.  One other thing SD, unless you never want to buy bacon at a grocery again, don't try to make your own.  It so much better than what you buy that your family is going to expect you to make it every week. ;)

Question for TBS, why do you order it skin on?  The first thing I do when I get one is to trim off the skin if it has not already been trimmed off before I apply the cure.  Not disagreeing with you, jusy trying to learn from you.  You obviously have tons of experience at this sort of thing.

KyNola

[Smoking Duck]

Well, I went to the butcher just down the street from me (actually, 8 miles down the road).  They have their fresh sides at $1.99 per pound, so I think I'll get 8 pounds to try for the first time.  They actually won't have fresh side until Friday, so I'll go then.  They also sell the ears for $1.29 per pound so I'm gonna get some for the Lab and follow the recipe that's on here for the dog treats.

That is a good question, KY.  I wondered why I'd order it with skin on if I'm just gonna have to trim it off when I get home.

[West Coast Sausage Maker]

Hi thanks for that, Here's the skinny on the skin.....

Commercial / profesional bacon is almost always cured then smoked with the skin on. (even canadian back bacon)
Once the bacon is done (135 -145 deg F) and the skin has turned a golden brown or mahogany color, you simply peel off the skin. It comes off easily without the use of a knife and with very little waste. In the picture above the bellies are skin on. (I make 1 to 2 hundred lbs a week for my store)

-The skin keeps the bacon from drying out in the smoker. As the bellies loose moisture in the smoker the bacon gets saltier.
-the skin also keeps the bacon square and flat when hanging in the smoker.
- you will also minimize fat dripping from the bellies. The skin keeps it in.
- finaly the skin lets the nitrite in but not the salt (on one side obviously)

I have read numerous topics on this forum about salty bacon. I think the skin on bellies will help with the over salt issues.
If you have the means it is better to hang bacon in the bradley. If you use the racks, put the skin side down.

I would be more than happy to reply to any questions.

Mike

[iceman]

Good info TBS. Thanks for the post and offering to answer questions.
I will be sure to have questions if we can ever get the belly fat up here. ;)

[KyNola]

TBS,
Thanks for the explanation on the skin.  That makes sense.  That's why I ask guys like you my stupid questions.

Thanks a lot Mike!

KyNola

[La Quinta]

Give the skin to the dog????? Holy Camoly...remove (after smoking) put it in the oven (about 350 for an hour...watch it)  and dang...pork cracklin....horrible for ya but tastes really good!! :)

[westexasmoker]

I'm with you LQ, just like the fat cap off a brisket.....yum....burnt ends!

C