MisterChrister
Quintessential Chatty Farker
- Joined
- Apr 28, 2012
- Location
- Wis-con-sin
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! :becky:
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! :becky: