Question on Pork Belly's

[classicrockgriller]

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.

[KevinG]

I guess the question should be, how much do you want to weight when you're done - holy cow pig 44 pounds of bacon.

[FLBentRider]

#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.

[classicrockgriller]

Here's the math. 44lbs @ $1.39 = $61.16

                       11lbs @ $2.99 = $32.86

[KyNola]

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

[FLBentRider]

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!

[classicrockgriller]

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

[Habanero Smoker]

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.

[classicrockgriller]

I kinda would like to have some rind bacon.

Was thinking about getting the rind and de-rind half of it.

[hal4uk]

Pony up, kids...  for the GOLD SPOKES fund.

[wally22]

 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.   

[classicrockgriller]

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.