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Old 04-11-2014, 08:39 AM   #231
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Here we go again, drooling over the thought of fresh homemade bacon. Wonderful chunk of Pork!
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Old 04-11-2014, 09:36 AM   #232
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I may have to cook some bacon in self defense. As much as I enjoy your bacon making pictorials, it makes me really hungry for BACON!
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Old 04-11-2014, 10:12 AM   #233
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After this bacon session I may have to re-think my endeavours.
At 4 bucks/lb for the belly, plus the trimming to get nice strips of actual bacon, this is going to cost as much as good storebought bacon. And I can buy that on sale for $4/lb.
Smoking isn't like cooking. I like the results, but the rest is pretty boring.
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Old 04-11-2014, 10:26 AM   #234
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Originally Posted by pacanis View Post
After this bacon session I may have to re-think my endeavours.
At 4 bucks/lb for the belly, plus the trimming to get nice strips of actual bacon, this is going to cost as much as good storebought bacon. And I can buy that on sale for $4/lb.
Smoking isn't like cooking. I like the results, but the rest is pretty boring.
You make good points. Smoking is a lot of standing around watching a thermometer. It really boils down to spending the same money and a lot of time for a better bacon and a sense of pride in your accomplishment.

Sometimes I will try a new recipe/process and once I know I can do it, I lose interest in doing it again.
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Old 04-11-2014, 11:32 AM   #235
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Exactly, Andy.
Consider your post "liked", lol.
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Old 04-11-2014, 11:39 AM   #236
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That's why I quit making mayo, back in the '80s. It cost as much as buying it.
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Old 04-11-2014, 12:33 PM   #237
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Yes, I liked making bacon better when the price of pork belly was closer to $3.00 than $4.00.
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Old 04-11-2014, 08:26 PM   #238
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Regular bacon, at least the brands I am willing to buy, not fancy not thick sliced, not apple wood smoked, hover above $5/ lb. I think I paid 6. 89 last month. I've got three strips for weekend breakfast treat on stand-by. So it may well be a savings for you yet. Although I don't know how to figure in your other ingredients cost, plus time. The WSM sitting there Empty and Waiting is an expense that is reversible when you use it. And the bonus is of course, the satisfaction of being able to make your own and improving or tinkering with your method as you go along.
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Old 04-11-2014, 09:33 PM   #239
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Sugardale, my favorite storebought brand, is on sale this week for I kid you not, $3.00/16oz... I had to look twice. Not 12, 16.
Needless to say by the end of next week I'm going to have a LOT of bacon in the freezer.
I can't believe it's that's cheap. Figures. I'm going to have to have a talk with my butcher and find out why bellies have gone up so much.
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Old 04-12-2014, 08:19 AM   #240
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Originally Posted by pacanis View Post
Sugardale, my favorite storebought brand, is on sale this week for I kid you not, $3.00/16oz... I had to look twice. Not 12, 16.
Needless to say by the end of next week I'm going to have a LOT of bacon in the freezer.
I can't believe it's that's cheap. Figures. I'm going to have to have a talk with my butcher and find out why bellies have gone up so much.
I have seen some reports on the news that baby pigs are dying from a virus and the price of pork is expected to rise by about 13% this year.

I still see bacon for $2.99/lb in my area, but it is becoming scarce. The premium bacon from the deli counter is now over $9.00/lb. Pretty soon I will have to start eating fried bologna for breakfast, flashback to my starving student days!
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bacon, recipe

Makin' Bacon! My first attempt at making my own bacon :pig: I will start this week long process by showing the pics from last night. The pork belly. [ATTACH]17816[/ATTACH] [ATTACH]17818[/ATTACH] The rub, or cure. Sugar- 1/2c + 3TB Kosher salt- 2TB + 2tsp Pepper- 1/2tsp Pink curing salt- 1-1/2tsp [ATTACH]17817[/ATTACH] Placed in a lasagna pan and rubbed all over. [ATTACH]17819[/ATTACH] And then placed into a ziploc bag and back into the pan. This will now be cured for seven days in the refrigerator. During this time it is supposed to prodice liquids which will be "massaged" back into the belly so the cure stays evenly distributed. [ATTACH]17820[/ATTACH] To be continued... 3 stars 1 reviews
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