SixFoFalcon
Well-Known Member
Yep, I cut each side into thirds. That gets me two nice squares and one that's tapered a bit--that one won't have the same uniform streaks of fat & lean, but still tastes great.
Usually the thirds will just barely squeeze into a gallon freezer bag, which keeps things neat and tidy during the initial cure. Sometimes one or two require a little extra trimming to fit in the bags. I'm only doing this for personal consumption so the extra belly trimmings are no big deal--I find a use for them in the kitchen pretty quickly. I'd imagine at the quantities you are doing it would make more sense to just buy bigger bags so you don't have as much trim left over.
Usually the thirds will just barely squeeze into a gallon freezer bag, which keeps things neat and tidy during the initial cure. Sometimes one or two require a little extra trimming to fit in the bags. I'm only doing this for personal consumption so the extra belly trimmings are no big deal--I find a use for them in the kitchen pretty quickly. I'd imagine at the quantities you are doing it would make more sense to just buy bigger bags so you don't have as much trim left over.
