Am I developing a 'problem'?
I did 14 lbs of bacon earlier this month, then did another 20 lbs or so 2 weeks ago - just got that cut and packaged finished up less than a week ago.
Then yesterday I couldn't help myself and picked up 2 more pork bellies at Costco. These pork bellies, I think they are cutting BIGGER than they used to, I used to be impressed to see one over 10lbs, yesterday out of 9 or 10, there were probably 6 that were over 11 lbs. I was super happy, because it allowed me lots of chance to really inspect these. I look for the marbling or the fat/meat distribution. If it's got a super thick, hard fat cap, I pass. Several yesterday ended up in this category. I look for as close to a 50/50 ration of muscle to fat as I can find. I know, I'm only looking at the edges, and the interior of these full bellies can be a bit different, but I'm looking for the thickest ones I can find, with the most meat or muscle I can find.
Yesterday I ended up with 2 full bellies, 11.88 and 11.45 pounds, I think. 23.33 pounds in 2 bellies. And pretty thick, pretty close to 50/50 as much as I can tell.
I haven't actually WEIGHED all my bacon after curing and smoking. I THINK I usually come out around 80% or so by weight. I don't cook it high enough to render it, but you do lose a little bit when drying in the fridge as I like to do. But either way, it's a lot of bacon.
I've given away a few packages, then I kick myself. lol. Everyone has raved over it, which makes me feel good that I've done a good job, and I enjoy giving people joy in the form of sharing food and love. But... it's not a cheap or easy thing. Making bacon takes a lot of time, even if it's not super labor intensive, but I do put more into it than a lot of folks, and I hand-slice mine for now, until I can afford a big monster meat slicer. But...
Someone asked me yesterday if I would sell them some. I have sold them lots of smoked meats - pulled pork, they love my smoked pork belly and my smoked bologna, as well. But I told them it was really not worth it selling bacon, I'd have to charge like $15/lb to make it worthwhile, which is crazy expensive for bacon, considering at the store it's about $6.50/lb.
Then I thought, you know, I charge them $25 for about a 3-3.5 pound slab of pork belly (pre-cook). Which means it's 2 pounds or so cooked, so they're paying $12-13 a pound for cooked pork belly, and bacon takes WAY more work, time and effort than the pork belly. Maybe I should. Or maybe I should just take these pork bellies and cut 'em in thirds and smoke 'em and sell 'em and call it good. I'd be ahead all the way around, in cash, in time... lol.
But I really enjoy the bacon making process, and the ACHIEVEMENT of actually ACCOMPLISHING something really cool. Really neat. My sausage making buddy and I talked about this, as well - making sausage is pretty labor intensive, and there's no way we could sell it for enough money to make it a profitable endeavor and feel good about ourselves. Although, I've half a mind to start selling in the micro-community of people who are nuts about organic and preservative free, all natural folks. For THAT community, you CAN charge a whole hell of a lot more, because you're appealing to their... I don't want to say irrational, but their NICHE demands and concerns. Know what I mean? But then, I get into the whole issue of being state inspected and licensed, etc. Thus far, I've only sold to friends and coworkers and in small amounts. To make it profitable and have the word spread amongst the 'organic' community, like the people here who are after local raw honey, raw milk, etc., I'd have to really spread the word and open myself up more to possible problems. I don't think I want to do that.
So I guess I'll cure this next 23.33 pounds of bacon and gift some of it and keep some of it. lol
Boy, do I love bacon...
I did 14 lbs of bacon earlier this month, then did another 20 lbs or so 2 weeks ago - just got that cut and packaged finished up less than a week ago.
Then yesterday I couldn't help myself and picked up 2 more pork bellies at Costco. These pork bellies, I think they are cutting BIGGER than they used to, I used to be impressed to see one over 10lbs, yesterday out of 9 or 10, there were probably 6 that were over 11 lbs. I was super happy, because it allowed me lots of chance to really inspect these. I look for the marbling or the fat/meat distribution. If it's got a super thick, hard fat cap, I pass. Several yesterday ended up in this category. I look for as close to a 50/50 ration of muscle to fat as I can find. I know, I'm only looking at the edges, and the interior of these full bellies can be a bit different, but I'm looking for the thickest ones I can find, with the most meat or muscle I can find.
Yesterday I ended up with 2 full bellies, 11.88 and 11.45 pounds, I think. 23.33 pounds in 2 bellies. And pretty thick, pretty close to 50/50 as much as I can tell.
I haven't actually WEIGHED all my bacon after curing and smoking. I THINK I usually come out around 80% or so by weight. I don't cook it high enough to render it, but you do lose a little bit when drying in the fridge as I like to do. But either way, it's a lot of bacon.
I've given away a few packages, then I kick myself. lol. Everyone has raved over it, which makes me feel good that I've done a good job, and I enjoy giving people joy in the form of sharing food and love. But... it's not a cheap or easy thing. Making bacon takes a lot of time, even if it's not super labor intensive, but I do put more into it than a lot of folks, and I hand-slice mine for now, until I can afford a big monster meat slicer. But...
Someone asked me yesterday if I would sell them some. I have sold them lots of smoked meats - pulled pork, they love my smoked pork belly and my smoked bologna, as well. But I told them it was really not worth it selling bacon, I'd have to charge like $15/lb to make it worthwhile, which is crazy expensive for bacon, considering at the store it's about $6.50/lb.
Then I thought, you know, I charge them $25 for about a 3-3.5 pound slab of pork belly (pre-cook). Which means it's 2 pounds or so cooked, so they're paying $12-13 a pound for cooked pork belly, and bacon takes WAY more work, time and effort than the pork belly. Maybe I should. Or maybe I should just take these pork bellies and cut 'em in thirds and smoke 'em and sell 'em and call it good. I'd be ahead all the way around, in cash, in time... lol.
But I really enjoy the bacon making process, and the ACHIEVEMENT of actually ACCOMPLISHING something really cool. Really neat. My sausage making buddy and I talked about this, as well - making sausage is pretty labor intensive, and there's no way we could sell it for enough money to make it a profitable endeavor and feel good about ourselves. Although, I've half a mind to start selling in the micro-community of people who are nuts about organic and preservative free, all natural folks. For THAT community, you CAN charge a whole hell of a lot more, because you're appealing to their... I don't want to say irrational, but their NICHE demands and concerns. Know what I mean? But then, I get into the whole issue of being state inspected and licensed, etc. Thus far, I've only sold to friends and coworkers and in small amounts. To make it profitable and have the word spread amongst the 'organic' community, like the people here who are after local raw honey, raw milk, etc., I'd have to really spread the word and open myself up more to possible problems. I don't think I want to do that.
So I guess I'll cure this next 23.33 pounds of bacon and gift some of it and keep some of it. lol
Boy, do I love bacon...
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