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Unread 01-30-2013, 08:11 PM   #1
MisterChrister
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Default 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!
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Unread 01-30-2013, 08:17 PM   #2
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I would like to see 60 lbs of belly!
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Unread 01-30-2013, 08:41 PM   #3
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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.
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Unread 01-30-2013, 08:56 PM   #4
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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..
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Unread 01-30-2013, 09:03 PM   #5
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Quote:
Originally Posted by Offthehook View Post
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.
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Unread 01-30-2013, 09:24 PM   #6
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Quote:
Originally Posted by Smoking Westy View Post
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!
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Unread 01-30-2013, 09:27 PM   #7
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Quote:
Originally Posted by MisterChrister View Post
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
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Unread 01-30-2013, 10:20 PM   #8
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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!
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Unread 01-30-2013, 11:41 PM   #9
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Quote:
Originally Posted by Offthehook View Post
I would like to see 60 lbs of belly!
I wouldn't say that around this group!
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Unread 01-30-2013, 11:53 PM   #10
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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.
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Unread 01-31-2013, 02:23 PM   #11
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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.
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Unread 01-31-2013, 05:02 PM   #12
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Quote:
Originally Posted by MisterChrister View Post
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
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Unread 02-01-2013, 04:48 PM   #13
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Deff will need a slicer thats a lot O belly
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Unread 02-01-2013, 05:41 PM   #14
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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 ??
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