The Texas BBQ Forum

CF, pork is not graded like beef. Just an inspection stamp on it.
Just means they followed proper handling procedures.

my thought was, I would like to buy the best bellies that I could. Not just what they send me.
Maybe one of our food service people could do better for me. I will be checking them out. Thanks CF

I ain't gonna bore you with pics of each one, so we'll just go with the Peppered Maple.
Sliced and on the scale. Packing it 1 pound per.

I told you I would get a final weight after cooking. I weighed out enough for 2 sammies.

After cooking.

The BLTB. That's BLT topped with bacon. I couldn't get it all on the bottom.

Chow time with a glass of Luzianne Sweet Tea.

Oh yeah, the money shot. Ummm-Ummm good.

Thanks for lookin'.

I hope I can introduce y'all to the wonderful world of bacon. You will never use store bought again.
I'll get some pics up of the rest of the sliced ones.
The one above was really lean. I've never seen bacon with that much meat in it.

Here is the Honey. A touch more fat to it.



I forgot to put the other Maple in the freezer last night, so those pics will have to wait.

You really got some quality pork bellies.....bacon is really great!

Thanks Tom. Everything goes with bacon. Even bacon.
25.5 pounds ready to go in the freezer. Should last me through summer I hope.

I have never gotten a belly that lean. But I keep hoping.
All looks so good. Like you , if one ever taste home made bacon they will never buy store bought again. Nothing wrong with that sandwich either. CF

I did something similar to your pork bellies. I bought 25 pounds of slashed hog jowl, cured it with HiMountain cure, and smoked it at 100* with hickory. After it was done the first thing I did was to have a big bowl of buttered grits and fried hog jowl. I was in hog heaven. A portion of the jowl I diced and put the pieces in quart jars with homemade baked beans and pressure canned them. No VanCamps for me.

Thanks CF, sorry I must have missed your post. This is the first time that I have got them with the skin off. That may be the difference, cause they don't want to screw with all that fat either.

JRB, thanks. It's been a long time since I've had jowl. I remember it being really good. Never thought of canning it. I don't have a canner anymore, cause my X decided she needed it more. And she didn't even know how to cook.

I used a pressure canner for the beans. Just whip up your favorite baked bean recipe, throw in a few good chunks of smoked jowl, and can them. It's a quick meal for me, all I have to do is open up a jar.