chad
somebody shut me the fark up.
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.
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.