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Old 03-26-2013, 10:21 AM   #21
TheDemonSlick
 
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You people are Awesome. Not just you personally, but You and those Like You. I look at a lot of sites.... but you do-it-yourselfers, you awesome-techniquererrs, you live off the landerrerrers... I appreciate your knowledge, all of you, all of it. Priceless. I started out just wanting to learn distillation, now I can do wine, beer, bacon, mushrooms (yeah, those ones) and even a Chinese Thousand year old egg. Love You All.
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Old 04-02-2013, 10:06 PM   #22
Randar
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Quote:
Originally Posted by usfmikeb View Post
Ask the guys that handle the meat at the local grocery stores, one of them will have it at a decent price.
What is a decent price these days? I am looking at anywhere from 3.69 to 5.00 per pound at well regarded butcher shops in the area.


Also, I still hate you guys. Ordered a pair of SS bacon hangers and this book today and my curing salt arrived yesterday. Need to get to work, now and actually fire everything up!

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Old 04-03-2013, 05:14 PM   #23
SuperiorBrew
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Quote:
Originally Posted by Randar View Post
What is a decent price these days? I am looking at anywhere from 3.69 to 5.00 per pound at well regarded butcher shops in the area.


Also, I still hate you guys. Ordered a pair of SS bacon hangers and this book today and my curing salt arrived yesterday. Need to get to work, now and actually fire everything up!

I have been paying from $2.79-$2.99 for skin off 3-5 slab cases from my local butcher. I think he gets $3.29 if you take a slab or less.
I would think being in the middle of BFE up here ours should be higher than those who are in more populated areas.

That stuff will provide you with years of enjoyment and good eats

 
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Old 04-04-2013, 01:00 AM   #24
Randar
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Quote:
Originally Posted by SuperiorBrew View Post
I have been paying from $2.79-$2.99 for skin off 3-5 slab cases from my local butcher. I think he gets $3.29 if you take a slab or less.
I would think being in the middle of BFE up here ours should be higher than those who are in more populated areas.
Yeah, these are "gourmet" type deli/butchers. The higher end is heritage breeds and all that jazz. There is so much volume in the main grocery stores around here that the only way a butcher shop stays in business is offering considerably higher end product. I wouldn't mind using it once I am comfortable with my process, but I hesitate to go there on my first run.
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Old 04-04-2013, 02:40 PM   #25
SPR-GRN
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this should have been labeled NSFW because it is definitely pron.. soo much tasty looking pork..

To quote Sweedish chef "Pork, Pork, Pork"

well done sir.
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Old 04-05-2013, 05:34 AM   #26
penabrewchef
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IF you want cheap belly to practice your process on or try different flavors, a Chinese market cannot be beat. Often as low as 1.50 a lb. I often get the slab with the skin on so I can make chicharrones. Pay less per pound and get a little more out if it.

 
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Old 04-05-2013, 06:14 PM   #27
Randar
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Quote:
Originally Posted by penabrewchef View Post
IF you want cheap belly to practice your process on or try different flavors, a Chinese market cannot be beat. Often as low as 1.50 a lb. I often get the slab with the skin on so I can make chicharrones. Pay less per pound and get a little more out if it.
Thanks for the tip. Found it for $2.99 skin-on at the Mexican market. Got a couple to mess around with.
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Old 04-16-2013, 10:06 PM   #28
Randar
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Not to pollute SuperiorBrew's thread with my own lame attempt, but since this thread inspired me, here goes. Did a run of 2 smaller slabs of bacon and 2 4# hunks of Canadian Bacon. I found 2 full AMNPS trays to be a bit overpowering on the smoke when done in a WSM, but it's very tasty nonetheless.
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Old 04-16-2013, 11:45 PM   #29
SuperiorBrew
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Quote:
Originally Posted by Randar View Post
Not to pollute SuperiorBrew's thread with my own lame attempt, but since this thread inspired me, here goes. Did a run of 2 smaller slabs of bacon and 2 4# hunks of Canadian Bacon. I found 2 full AMNPS trays to be a bit overpowering on the smoke when done in a WSM, but it's very tasty nonetheless.
Looks very tasty to me, if you seal it up and let it rest for several days to a couple weeks it will mellow out. Mine usually hits where I like it in 5-7 days.

 
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Old 06-09-2014, 05:31 AM   #30
JaYsOuL
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My goodness does that look good!

 
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