Pork Belly

chad · 01-15-2013, 07:59 AM

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 · 01-15-2013, 08:05 AM

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

buccaneer · 01-15-2013, 08:29 AM

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

ButtBurner · 01-15-2013, 08:36 AM

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 · 01-15-2013, 08:36 AM

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 · 01-15-2013, 08:38 AM

also, in America, bacon is used as currency

;)

chad · 01-15-2013, 08:38 AM

Quote:

Originally Posted by ButtBurner

also, in America, bacon is used as currency

;)

And dessert!

scm1226 · 01-15-2013, 08:40 AM

Quote:

Originally Posted by buttburner

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 · 01-15-2013, 08:55 AM

Quote:

Originally Posted by chad

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 · 01-15-2013, 08:59 AM

Quote:

Originally Posted by buccaneer

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!

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 · 01-15-2013, 09:01 AM

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

Good Luck

TIM

buccaneer · 01-15-2013, 09:05 AM

Quote:

Originally Posted by chad

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

chad · 01-15-2013, 09:36 AM

Quote:

Originally Posted by buccaneer

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

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

TBASS · 01-15-2013, 11:47 AM

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 · 01-17-2013, 07:47 AM

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!

01-15-2013, 08:05 AM	#2
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	Looks like a good start! I like to take the skin off before curing and render it down for lard. __________________ Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

01-15-2013, 08:29 AM	#3
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Could someone tell me what makes the distinction of American bacon? I sense a new adventure on the horizon! __________________ The only current member banned for life! Why is the rum gone???-Capn Jack Sparrow

01-15-2013, 08:36 AM	#5
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	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! __________________ Dave 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

01-15-2013, 09:01 AM	#11
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Sounds like some fun fixin' to happen down your way Dave Good Luck TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

01-15-2013, 08:36 AM	#4
ButtBurner is one Smokin' Farker Join Date: 12-18-12 Location: Dearborn Mi Downloads: 0 Uploads: 0	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 ;)

01-15-2013, 08:38 AM	#6
ButtBurner is one Smokin' Farker Join Date: 12-18-12 Location: Dearborn Mi Downloads: 0 Uploads: 0	also, in America, bacon is used as currency ;)

01-15-2013, 11:47 AM	#14
TBASS Knows what a fatty is. Join Date: 03-13-12 Location: Atlanta, GA Downloads: 0 Uploads: 0	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.