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Old 10-18-2009, 07:43 AM   #21
Scut_Monkey
 
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Oh $h!t balls I'm on post 911 I have to get rid of that bad omen.


There done.

 
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Old 10-18-2009, 11:24 PM   #22
jmp138
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This website gets alot of talk of the wonders of bacon, but we shouldn't forget the humble pork belly. A pork belly braised over night, sliced and then fried in little squares is one of the most amazing things you will ever eat.

Disclaimer: I love bacon, and pretty well any animal for that matter, but have you noticed that a great deal of the bacon out there today is just pure crap. Its tough to find a good strip of bacon, and when you do, its not in a pack. Even alot of the stuff you are getting at your local organic grocery store is almost pure fat. If you have the means and the will to do it, pin down a local farmer who can set you up with fresh bacon. I've developed a very nice working relationship trading growlers of homebrew for fresh local bacon and eggs.

 
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Old 10-18-2009, 11:32 PM   #23
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Quote:
Originally Posted by jmp138 View Post
Disclaimer: I love bacon, and pretty well any animal for that matter, but have you noticed that a great deal of the bacon out there today is just pure crap. Its tough to find a good strip of bacon, and when you do, its not in a pack.
I agree completely. I hardly even eat it anymore just because it is crap. I have been looking into just buying bellies and smoking my own though.
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Old 10-18-2009, 11:32 PM   #24
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Check out craigslist. In most areas you can find people raising pigs and you can buy them at slaughter or cut and wrapped to order. Just fill your freezer, baby!
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Old 10-18-2009, 11:53 PM   #25
jmp138
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I live in a fairly small farming community and I have found that producers of good meat are more than willing to deal with you on a barter system. And lets not kid ourselves, we make beer, who doesn't want to barter with us!

I had my first experience slaughtering a whole pig last week, basically the farm that I deal with raises and heirloom variety of pig, and they charge an exorbitant amount for the processed meat at market, but since I was willing to head out and slaughter it, I got enough pork for a year at a dollar a pound.

Slaughtering and butchering a pig is absolutely horrible work, there is just no way around that, but being into the whole cost effective thing, I am so very happy now.

 
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Old 10-19-2009, 01:20 AM   #26
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Hey, JMP138, where did you go for your hog? (And a PM is fine if you don't want to put it into writing in public).

I'm in Apex, just up US64 from you, and generally get my bellies from Rainbow Meadow Farm (100% Berkshire hogs) or Cane Creek Farm (Ossabaw Island hogs). While Eliza McClean at Cane Creek does an amazing job with her hogs, I find that for the way I cure and smoke, the Berkshires are better suited. I'm looking for a producer of English Tamworth hogs, the traditional hog breed for English bacon. Anybody around here who is willing to let you slaughter and/or break down your own hogs is worth looking into. Drop me a note.

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Old 10-19-2009, 01:38 AM   #27
Snyder
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Came across this wonderful flowchart on another website. Don't know if it made the rounds around here yet.

[IMG="http://lowereatside.files.wordpress.com/2008/04/2129889439_efe6cc3215_o.jpg"]

 
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Old 10-19-2009, 03:07 AM   #28
jmp138
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Chad,

Eliza knows whats up, Cane Creek Farm is putting out some of the best pork I have ever had. Thats where I get my cuts from. The ossabaw's have tremendous flavor as I am sure you are aware. Everything I have gotten from her has been through chatham market place or the carrboro farmers market. The pig I recently took was from a small farm that a friend owns, they had three berkshires and needed one to be gone so I helped them out. I just paid them a flat 100 bucks for the whole pig and they let me break it down right there.

Eliza will let you buy whole pigs at a live price and take care of everything right there at cane creek. I believe her price is around a dollar a pound if you harvest it yourself.

Let me know if you wanna talk about local sources for quality products, I know of a few folks putting out some very good fare.

Jason

 
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Old 10-19-2009, 06:00 PM   #29
bulletproof4age
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Quote:
Originally Posted by jmp138 View Post
This website gets alot of talk of the wonders of bacon, but we shouldn't forget the humble pork belly. A pork belly braised over night, sliced and then fried in little squares is one of the most amazing things you will ever eat.
Is that what I had at The Strip House in NYC? I let my friend order. He got this, what I thought was Bacon, appetizer. It was definitely thicker than normal bacon and more layered. It was the most delicious bacony thing I have ever had. He said this type of appetizer was common place at steakhouses ?

 
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Old 10-19-2009, 09:42 PM   #30
jmp138
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May very well have been, the pork belly is definitely having its renaissance. You are starting to see alot of it being served at fine dining establishments, but really its a cheap cut and best prepared at home, where you can enjoy all that artery clogging goodness along side a homebrew for about a tenth of the price.

 
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