I picked up a 14.3 pound Smithfield pork belly from Publix yesterday! I didn't feel $2.99 per pound was too bad.
I'll be cutting/trimming over the next day or two and start curing Friday so that it will be ready for bacon/smoking the next weekend.
The plan is for American bacon, pancetta, and save some of the large trimmings as "salt pork" and the rest as fat for sausage.
I'll update the thread as I get to work.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker