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Trying to make Bacon....
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Snowsmoke
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Joined: 03 Apr 2012
Posts: 116
Location: Melrose, MA

PostPosted: Sat Jan 19 19 1:38 am    Post subject: Reply with quote

quality wise they both should be fine - I would speak to a butcher or someone in the meat department at either. tell them you are looking for fresh pork belly around X pounds. They should easily help you out or tell you they don't carry what you are looking for.

We have BJs wholesale here (basically costco) and their meat department is always very helpful.
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Riskdude
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Joined: 22 Mar 2009
Posts: 358
Location: Orange County CA

PostPosted: Sat Jan 19 19 4:48 am    Post subject: Reply with quote

MountainMan wrote:
OK you got me!
I'm ready to make some bacon....

Now here is my question.

Only having local City Market (Kroger) and CostCo near by is the CostCo prok belley OK or do I need to mail order?

And if ordering can any one recommend a reasonable supplier?

TNX


I think Costco has very good quality meats. Snowsmoke is right about asking for fresh of x pounds. The ones I got were small, about 1.3 pounds each and I think that is why I had a little trouble with measuring. Get a single piece about 3 to 4 pounds and you will be good to go.

Do you have all the cure #1 and other ingredients??

RiskDude
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MountainMan
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Joined: 27 Dec 2007
Posts: 69
Location: Mountains of Colorado

PostPosted: Sat Jan 19 19 7:35 am    Post subject: Reply with quote

Quote:
I think Costco has very good quality meats. Snowsmoke is right about asking for fresh of x pounds. The ones I got were small, about 1.3 pounds each and I think that is why I had a little trouble with measuring. Get a single piece about 3 to 4 pounds and you will be good to go.

Do you have all the cure #1 and other ingredients??

RiskDude


As to ingredients, I do summer sausage so yes I'm good..

I'm also starting to consider "Buckboard bacon" as well.

Should I post a new thread asking for comparisons between bacon (pork belly) and buckboard bacon (pork shoulder) as to taste etc.?
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Riskdude
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Joined: 22 Mar 2009
Posts: 358
Location: Orange County CA

PostPosted: Sat Jan 19 19 12:21 pm    Post subject: Reply with quote

Sure, the more discussion topics the better. Might also want to do a search for "buckboard bacon" and check out the Cured Meats thread for some ideas. There is alot of historical information in this site so some of the ideas may already be discussed.

Since this is my first attempt at bacon, unfortunately I am not much help, sorry.
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Mustang_51D



Joined: 07 Feb 2019
Posts: 5

PostPosted: Tue Feb 19 19 2:48 am    Post subject: Reply with quote

Okay, technical question: are there any climatic variables when curing bacon? Because right now I live in Oregon where I know I can make it, but I have a problem that's a good thing as well. Or a good thing that can be a problem... your call. In fact, I'm going to buy this house in Corfu for the holidays and to retire there later on (my wife's Greek and sometimes misses home).
But the weather there is radically different, much warmer, and the air from the sea is different from what you have anywhere else.
So, will I get botulism or mess my bacon (or myself) in a horrible way if I were to try that there? Of course, if it's harder, I won't do it and will still have lots of tasty things to cook, but well, if I can do my own bacon, why wouldn't I?
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