So, a couple times a month I make large batches of bacon to sell to my friends. Usually they’re in the 40-60lbs range which ends up around 5-6 whole pork bellies. A couple months ago I made a "plain" and a "maple" bacon belly, but lost track of which one was which. Oops!
I just got finished smoking 15 whole pork bellies (120ish lbs pre cooked) and decided I needed a good way to differentiate them before I got into it. So, I ordered some stainless steel safety pins, and some 1x1 stainless steel plates. I have access to a CNC laser etcher at work, so I made them really nice.
They’ll hang out on the bellies until they get sliced, and then probably stay with the slices until they get packaged. I’m really happy with how they came out. They could also be done with number/letter stamps or a hand engraver.
The pins are these
And the plates are these
I just got finished smoking 15 whole pork bellies (120ish lbs pre cooked) and decided I needed a good way to differentiate them before I got into it. So, I ordered some stainless steel safety pins, and some 1x1 stainless steel plates. I have access to a CNC laser etcher at work, so I made them really nice.
They’ll hang out on the bellies until they get sliced, and then probably stay with the slices until they get packaged. I’m really happy with how they came out. They could also be done with number/letter stamps or a hand engraver.
The pins are these
And the plates are these
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