60# case of pork bellies, coupla questions

MisterChrister · 01-30-2013, 08:11 PM

I got a quote of $2.05/lb for a 60# case of frozen skinless bellies from a local wholesaler. I know the price is good but am unsure of thawing frozen bellies, curing and smoking for bacon, then slicing, packaging and re-freezing. Anyone done this?

Also, besides looking at the meat to make sure it has a decent meat/fat ratio and good color, what do I need to know? I've heard that pork isn't graded per se, but have also heard of "1,2,3,4, and utility pork" and am not sure if this is industry recognized. I generally trust the people at the dealer to answer me honestly, I've shopped there quite a bit. But I want to make sure I'm prodding and asking the right questions if ya have any to suggest. Also, should I expect this to be from anywhere besides the USA and if so, what other countries are common/ok? THANKS FARKERS!

Offthehook · 01-30-2013, 08:17 PM

I would like to see 60 lbs of belly!

Teamfour · 01-30-2013, 08:41 PM

I get 15 lb fresh bellies, freeze, cure, smoke, vacu seal, and freeze. Works fine. That is a great price for skinless bellies as long as they are thick.

IamMadMan · 01-30-2013, 08:56 PM

It will be fine, as you smoke and raise the temperature, the meat begins to lose moisture and although it is technically not cooked, the meat begins to firm up.

Just remember to vac-seal or seal extremely well as the fat is more susceptible to freezer-burn.

Post some pics of the process for us..

Smoking Westy · 01-30-2013, 09:03 PM

Quote:

Originally Posted by Offthehook

I would like to see 60 lbs of belly!

I hope you have a slicer!

Double this and you've got 60 pounds...that is a bunch of belly.

I've bought frozen, thawed, cured, smoked, sliced, sealed and froze with no issues.

MisterChrister · 01-30-2013, 09:24 PM

Quote:

Originally Posted by Smoking Westy

I hope you have a slicer!

Double this and you've got 60 pounds...that is a bunch of belly.

I've bought frozen, thawed, cured, smoked, sliced, sealed and froze with no issues.

I'm probably splitting it with one or two farking friends from on here. 20#-30# for each of us should be plenty!

fantomlord · 01-30-2013, 09:27 PM

Quote:

Originally Posted by MisterChrister

I'm probably splitting it with one or two farking friends from on here. 20#-30# for each of us should be plenty!

should last a week or so after curing, smoking and slicing

MisterChrister · 01-30-2013, 10:20 PM

Quote:

Originally Posted by fantomlord

should last a week or so after curing, smoking and slicing

Don't forget the frying! I'll bring the pan if you bring the beer!

nucornhusker · 01-30-2013, 11:41 PM

Quote:

Originally Posted by Offthehook

I would like to see 60 lbs of belly!

I wouldn't say that around this group!

chriscw81 · 01-30-2013, 11:53 PM

i dont see any problems. i've made bacon from frozen belly with no problems. hopefully it is thick belly though. i smoked bacon from a thin belly this weekend and it end up not being pretty. tasty, but not pretty. the slices were crazy skinny.

captndan · 01-31-2013, 02:23 PM

I buy bellies by the case. Always two to a case. And 30-40# net. Tell your supplier what you want and what you will reject. If he's a good guy he will work with you.

fantomlord · 01-31-2013, 05:02 PM

Quote:

Originally Posted by MisterChrister

Don't forget the frying! I'll bring the pan if you bring the beer!

deal...time to get my butt in gear on brewing

Dirt Daddy · 02-01-2013, 04:48 PM

Deff will need a slicer thats a lot O belly

woodbutcher1 · 02-01-2013, 05:41 PM

Why do you think that you need to cure and smoke ALL 60# of bacon??
You should be able to remove 1 slab without thawing the whole case.
Crow bar,chisel,nail puller ??

01-30-2013, 08:11 PM	#1
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	60# case of pork bellies, coupla questions I got a quote of $2.05/lb for a 60# case of frozen skinless bellies from a local wholesaler. I know the price is good but am unsure of thawing frozen bellies, curing and smoking for bacon, then slicing, packaging and re-freezing. Anyone done this? Also, besides looking at the meat to make sure it has a decent meat/fat ratio and good color, what do I need to know? I've heard that pork isn't graded per se, but have also heard of "1,2,3,4, and utility pork" and am not sure if this is industry recognized. I generally trust the people at the dealer to answer me honestly, I've shopped there quite a bit. But I want to make sure I'm prodding and asking the right questions if ya have any to suggest. Also, should I expect this to be from anywhere besides the USA and if so, what other countries are common/ok? THANKS FARKERS! __________________ Kettleheads Anonymous Charter Member

01-30-2013, 08:17 PM	#2
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	I would like to see 60 lbs of belly! __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken

01-30-2013, 08:41 PM	#3
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	I get 15 lb fresh bellies, freeze, cure, smoke, vacu seal, and freeze. Works fine. That is a great price for skinless bellies as long as they are thick. __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

01-30-2013, 11:53 PM	#10
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	i dont see any problems. i've made bacon from frozen belly with no problems. hopefully it is thick belly though. i smoked bacon from a thin belly this weekend and it end up not being pretty. tasty, but not pretty. the slices were crazy skinny. __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

02-01-2013, 05:41 PM	#14
woodbutcher1 is one Smokin' Farker Join Date: 04-04-10 Location: Shelby Twp. Macomb Co. SE Michigan	Why do you think that you need to cure and smoke ALL 60# of bacon?? You should be able to remove 1 slab without thawing the whole case. Crow bar,chisel,nail puller ?? __________________ leonard ----------------- Real Men Don't Drink Milk-----They Eat The Cow. 55 Gal. UDS 30 Gal. UDS 16 Gal. Mini. UDS [COLOR=Blue]Maverick ET-732 & iQue - 110 [/COLOR]

01-30-2013, 08:56 PM	#4
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	It will be fine, as you smoke and raise the temperature, the meat begins to lose moisture and although it is technically not cooked, the meat begins to firm up. Just remember to vac-seal or seal extremely well as the fat is more susceptible to freezer-burn. Post some pics of the process for us..

01-31-2013, 02:23 PM	#11
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	I buy bellies by the case. Always two to a case. And 30-40# net. Tell your supplier what you want and what you will reject. If he's a good guy he will work with you.

02-01-2013, 04:48 PM	#13
Dirt Daddy Knows what a fatty is. Join Date: 01-23-13 Location: Conroe, Texas	Deff will need a slicer thats a lot O belly