Bellies?

[mulepackin]

Well I have definitely caught the bacon bug. Started the search for bellies today, but can't find them anywhere. Tried the supplier I usually use for trim and pork fat. They did some checking than when they got back to me, told me that their supplier sends all of the "good" bellies to commercial bacon packers, and what they had left wasn't of very good quality. He said he just wouldn't feel right selling me them. Tried Sam's club, no dice. Guess I'll try some of the retail grocers on the off chance one might be able or willing to get me some. Also have a buddy checking at the base commisary meat counter also. I'll settle for buckboard and Canadian in the the meantime, but really would like some bellies. If any of you bacon makers have any other suggestions I'd love to hear it. Thanks.

[crusty ol salt]

i hear tell the packers do sell everythig but the "squeal"... good luck on your hunt for good bellies.

[Richtee]

On the off chance- checked the local "asian style" markets?

[Whisky Fish]

On the off chance- checked the local "asian style" markets?

Mexican markets too.

[curious aardvark]

buy the ones the butcher didn't want to sell you, sounds like you could do a good eeal on them and make pancetta from them :-)
A lot more fat is good for that.
And you can cut a few slices for frying too.

I used to get mine from costco - but they've stopped doing them as a slab and just do them as strips now - which is great for pancetta - but pretty much useless for streaky bacon.

Probably time I went to a decent butcher lol

[Gunslinger]

Salesman at a local grocery wholesale should be able to point you in the right direction, if not get them for you. You may need a business license or find a buddy with one.

[doctor phreak]

Mexican markets too.

On the off chance- checked the local "asian style" markets?

ditto on both of these....i have seen them at both places

[bb53chevpro]

Where about do you live? Is it possible for someone to send you some?????

[mulepackin]

Thanks for all the quick replies and suggestions. In central Montana, it's going to be easier to find the bellies than any kind of ethnic food market. Although I do recall an asian type place in town, I'm pretty sure they don't carry any fresh products. We are just too far off the beaten path and good shipping routes. I did contact another wholesaler today that I thought had closed up. They are still open, and they told me they can and do get them in, and order every Monday, and can get me some. No word on quality, so I will probably just jump in and see what I get.

[mulepackin]

Finally got me a belly today. Got it cut up (slabs), and curing now. I'm just trying a simple honey, a maple, and a brown sugar for starters. Now vac packed and sitting in the fridge. One is wrapped in butcher paper and vac packed, I was working on the paper,after covering it with honey, I flipped it to do the other side, when I lifted it, the honey, salt and cure stayed on the paper, not the meat, so I just wrapped it all up, then vac packed it. Learned a lesson there. Not sure the vacuum packing is needed, but seems like a good idea to me. Now letting it sit for a week in the fridge.

[Gunslinger]

Finally got me a belly today. Got it cut up (slabs), and curing now. I'm just trying a simple honey, a maple, and a brown sugar for starters. Now vac packed and sitting in the fridge. One is wrapped in butcher paper and vac packed, I was working on the paper,after covering it with honey, I flipped it to do the other side, when I lifted it, the honey, salt and cure stayed on the paper, not the meat, so I just wrapped it all up, then vac packed it. Learned a lesson there. Not sure the vacuum packing is needed, but seems like a good idea to me. Now letting it sit for a week in the fridge.

Pretty decent looking belly. Skinned too I see. Some people leave the skin on. I don't. Nothing worse than grabbing a perfectly fried thick slice of bacon and looking at a friggin' nipple.

[minnbill]

Nice muley cant wait to see the finish

[Whisky Fish]

Only done it twice now, but yeah according to CA, no reason to Vac Pac. I do like the cleanliness tho, they tend to weep a bit and I'm thinkin the tightness of the vacpac might help distribute the cure. Not science here just opinion. And as far as seasoning goes don't be shy, it takes alot of anything to make an impression on the final product. I did a six pepper batch smothered and the final fry was very subtle in it's heat. Well rounded heat, but subtle.

JT

[Richtee]

I have experimented witn vac-pac curing... and I have found...unscientifically, mind you- it will hasten curing times by about 20-25%. A day-ish on a 7 day cure. Due, I am assuming, to a more intimate contact with the meat, and the vacuum effect drawing the cure in.

[Bbqgoddess]

Pretty decent looking belly. Skinned too I see. Some people leave the skin on. I don't. Nothing worse than grabbing a perfectly fried thick slice of bacon and looking at a friggin' nipple.

Where was the spew alert on that one?? LMAO!

I have experimented witn vac-pac curing... and I have found...unscientifically, mind you- it will hasten curing times by about 20-25%. A day-ish on a 7 day cure. Due, I am assuming, to a more intimate contact with the meat, and the vacuum effect drawing the cure in.

unscientifically... you no way!