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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-05-2012, 12:45 PM   #1
bobaftt
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Default Pork Belly

Where do you all buy your pork bellies from? The meat markets here want me to get a case. I don't think the better half will like it if I do 60 lbs of bacon at once.
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Unread 03-05-2012, 12:49 PM   #2
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Try an Asian or Hispanic market with a butcher counter....or you could try buck board bacon...
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Unread 03-05-2012, 12:52 PM   #3
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By the case here too. They're packed 3/case so I freeze the one(s) I'm not going to cure. Wrap them with plastic wrap, freezer wrap and then in a plastic bag for good measure. Cheers!!!
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Unread 03-05-2012, 12:54 PM   #4
bobaftt
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what do you pay a lb for pork belly?
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Unread 03-05-2012, 12:56 PM   #5
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About a month ago it was ~$2.20/lb. case price.
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Unread 03-05-2012, 02:31 PM   #6
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my asian/mexican store calls their pork belly that has been cut up into managable sizes "side". so look for side pork.
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Unread 03-05-2012, 11:14 PM   #7
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Had to search hard for a local mom and pop butcher and pain $5 per pound. YIKES!
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Unread 03-05-2012, 11:15 PM   #8
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I get mine by the case...
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Unread 03-06-2012, 03:46 AM   #9
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Berkshire pork bellies from the Butcher Shop Cafe, IBP bellies from H Mart.
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Unread 03-06-2012, 07:27 AM   #10
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Quote:
Originally Posted by swamprb View Post
Berkshire pork bellies from the Butcher Shop Cafe, IBP bellies from H Mart.
Berkshire pork makes poor bacon. IMHO, stick with IDP or other commodity belly.

No reason to use heritage pork for cured products. I even tried mangalitsa ham and wasn't impressed.
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Unread 03-06-2012, 07:57 AM   #11
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find a local hog farmer...
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Unread 03-06-2012, 08:30 AM   #12
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Quote:
Originally Posted by SirPorkaLot View Post
Berkshire pork makes poor bacon. IMHO, stick with IDP or other commodity belly.

No reason to use heritage pork for cured products. I even tried mangalitsa ham and wasn't impressed.
John, can you elaborate? I've eaten a lot of cured products and there is a lot to starting off with a good product. Of course you can still drive a Mercedes into a tree. I know from the products in Spain that I can distinguish different breeds and their diets and I'd have to say these factors are critical. I don't know if what you're saying just pertains to Berkshire pork or to American-style bacon.
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Unread 03-06-2012, 08:46 AM   #13
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Gore: My comment was based on personal experience and preference.

When I buy heritage pork bellies, they sell for a considerable premium over commodity pork.

IE: I can get commodity belies at 1.99/lb while heritage bellies cost me 5-6/lb +

So I have I ask myself, is bacon made from heritage pork three times better than bacon made from commodity pork.

The answer to date has always been; NO.

When I properly cure and smoke bacon, I have found that while heritage pork can provide a slightly better end product, it is by no means three times better.

If I am purchasing pork belly for something other than curing I will certainly look for the heritage pasture raised pork, but if I am curing it, that's not the case.
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