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Any bacon-makers need some pork belly?

1,451 Views | 8 Replies | Last: 3 days ago by GSS
GSS
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11:04p, 9/16/25
Helluva deal at Rosenthal Meat!
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oklaunion
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9:20a, 9/17/25
There is a lot of muscle there. HEB has some last week that was at least 60% fat with a thick fat top. I passed.
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La Fours
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In reply to GSS • 3:37p, 9/17/25
AG
That's a fantastic deal. I will try to swing by and grab some.
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vmiaptetr
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5:49a, 9/18/25
AG
I see a lot of Pork Belly burnt ends in my future.
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La Fours
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1:58p, 9/19/25
AG
Picked up a 8.9lb belly from Rosenthal earlier. It is defrosting in the fridge now. Gonna have a lot of good bacon in about 10 days or so.
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ChampsAg
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2:49p, 9/19/25
Picked up a box at lunch and shared a couple slabs with co-workers. Another co-worker is picking up a few boxes now

Thanks to whomever posted this!
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ChampsAg
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In reply to La Fours • 2:50p, 9/19/25
never made bacon but your post has me looking it up now.

just ordered a vacuum sealer for some of mine
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La Fours
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In reply to ChampsAg • 2:58p, 9/19/25
AG
Check out this guy's instagram post. He has a free guide for making bacon.

https://www.instagram.com/reel/DOwrPvODsog/?igsh=MTc3OGFuZW12emxmOA==

But also look up the bacon making thread on here. Lots of good advice.
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GSS
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7:57p, 9/24/25
With so much cheap pork belly... curing started Friday morning, smoked this evening, to IT of 150deg. Used hickory. Cure, plus generous coating of McCormick Smokehouse Maple. Liberally coated with black pepper, as it went on the smoker.

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