Pork Belly

chad · Jan 15, 2013

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.

CarolinaQue · Jan 15, 2013

Looks like a good start! I like to take the skin off before curing and render it down for lard.

buccaneer · Jan 15, 2013

Could someone tell me what makes the distinction of American bacon?
I sense a new adventure on the horizon!

ButtBurner · Jan 15, 2013

I just paid $2.99/lb here in Michigan last week. I think thats a fair price

I will be ready to smoke this Saturday

chad · Jan 15, 2013

American bacon is pork belly, cured, and smoked. Usually thin sliced and fried. i think Brits call is "streaky" bacon.

As opposed to "Canadian" bacon or buckboard bacon made from loin or shoulder or pancetta which is cured and dried but not smoked but is pork belly!

ButtBurner · Jan 15, 2013

also, in America, bacon is used as currency

chad · Jan 15, 2013

ButtBurner said:
also, in America, bacon is used as currency

And dessert!

scm1226 · Jan 15, 2013

buttburner said:
also, in america, bacon is used as currency

thats farking fantastic!!!!! I would so poor> i don"t eat my dollars now but would if that was true!!

buccaneer · Jan 15, 2013

chad said:
American bacon is pork belly, cured, and smoked. Usually thin sliced and fried. i think Brits call is "streaky" bacon.

As opposed to "Canadian" bacon or buckboard bacon made from loin or shoulder or pancetta which is cured and dried but not smoked but is pork belly!

Thanks chad but its bad news for me.
"American" bacon is just bacon then, same as ours down under, no new experiments.
You guys are funny... Bacon and ice cream sammie please!

chad · Jan 15, 2013

buccaneer said:
Thanks chad but its bad news for me.
"American" bacon is just bacon then, same as ours down under, no new experiments.
You guys are funny... Bacon and ice cream sammie please!

:mrgreen: Actually, there are lots of experiments with making your own bacon...different seasonings, different smoke, slice thick or thin!! I'm looking forward to adding my bacon to my recipes. I make my own tasso, andouille, and other sausages...so I've got my tasso and andouille going into jambalaya this weekend...

The_Kapn · Jan 15, 2013

Sounds like some fun fixin' to happen down your way Dave 8)

Good Luck

TIM

buccaneer · Jan 15, 2013

chad said:
:mrgreen: Actually, there are lots of experiments with making your own bacon...different seasonings, different smoke, slice thick or thin!! I'm looking forward to adding my bacon to my recipes. I make my own tasso, andouille, and other sausages...so I've got my tasso and andouille going into jambalaya this weekend...

Don't get me wrong, I make my own bacon and experiment with spices and herbs,molasses,even coffee.
I make pancetta too, pics are here somewhere, but I meant " American "bacon hasn't turned out to be a new species is all
:laugh:

chad · Jan 15, 2013

buccaneer said:
Don't get me wrong, I make my own bacon and experiment with spices and herbs,molasses,even coffee.
I make pancetta too, pics are here somewhere, but I meant " American "bacon hasn't turned out to be a new species is all
:laugh:

Kewl! I just used the "American" qualifier for clarity - and farked that up.

TBASS · Jan 15, 2013

Looking forward to seeing how your bacon turns out. I was just looking at a a pork belly at Publix yesterday. Didn't pull the trigger but kind of wish I did. Be sure to post pics.

chad · Jan 17, 2013

I prepped the pork belly last night.
I trimmed out:
4# slab for sweet smoked bacon (cure and brown sugar)
3# slab for savory smoke bacon (cure, black pepper, garlic, bay leaf)
3# slab for pancetta (cure, corriander, juniper, bay leaft, thyme, garlic, black pepper)
The balance of the trimmings are in the freezer awaiting the next sausage session.
All slabs are in the fridge getting happy for the next 9 days!

NickTheGreat · Jan 17, 2013

Man all these bacon threads are making it hard to resist :icon_smile_tongue:

ButtBurner · Jan 17, 2013

NickTheGreat said:
Man all these bacon threads are making it hard to resist :icon_smile_tongue:

whats there to resist?

you aint getting your teeth cleaned, you are makin bacon!!!

:grin:

chad · Jan 17, 2013

NickTheGreat said:
Man all these bacon threads are making it hard to resist :icon_smile_tongue:

Resistance in FUTILE!

As with competition -- come over to the dark side! :twisted: :mrgreen:

NickTheGreat · Jan 17, 2013

You guys are right. I'm am keeping my eyes out for the pork belly :twisted:

souroull · Jan 17, 2013

i really want to do bacon

having a hard time finding curing salt tho, bah

Pork Belly

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