Costco Pork Belly $10 Off 7/19-7/27

[PGH_RAM]

Just got the email. Looks like homemade bacon is in my future.

[Spinaker]

LFG. I need a slab before I head back up north next week.

[58limited]

Wish we had a Costco here.

[Panhead John]

Can’t believe they don’t have one in Beaumont, that place would be packed!

[58limited]

I mentioned it to Loren several times in the past, hopefully management is looking into it.

[Sid P]

I’m in - thanks!

[RickyBobby]

Good looking out!!! Looks like a Costco trip just got added to my weekend plans!!!!

[DennyWoo]

Thanks for the heads up. I'll have to pick up a slab or two tomorrow.

[HawkerXP]

[realdocBBQ]

Whoa.

That's gonna be some real fun. Usually when they do this, they load up with a TON of bellies - last time it was only $8 off. Of course, now, they're prolly $5/lb instead of the $4/lb they were then. We'll have to see...

[Andrrr]

I'll have to look through them. The last one I got from there looked good from both ends but it was nothing but fat in-between. There's a joke in there somewhere but I like it here and don't want to be kicked out😂

[Panhead John]

Sounds like a chick I used to date…….🥸

[captainlee]

They never have pork belly when I show up every 10 weeks, luck of the draw.

[jtw]

Sweet, I snagged some last time they did this so I’ll have to head in again.

[realdocBBQ]

For those who want pork belly with plenty of meat and less fat - 50/50 is about as good as you can get - try this

The floppier it is, the more meat/muscle, if it's stiffer and harder (assuming not frozen), it's much more fat. So if you pick one up, use both hands on either side, shift it around and see how floppy it is in all areas - all corners and along both sides, the whole length of the belly. If you find one side or corner is 'stiffer' than the rest (shut up John), then you probably have a very thick layer of fat in that area, and little muscle.

Essentially, if you want more muscle, for bacon or whatever, where you want maybe 50/50, then you want a thick (i.e, tall) pork belly that is very floppy all the way through and along both sides. This will give you the best ratio of meat to fat for bacon.

Now that I've started making my own sausage, having some very fatty pork belly to add into the mix isn't a bad thing, so I'm going to probably get some of those stiffer ones (shut UP, John!) and then I can trim that fat portion off and keep it in the freezer for later use mixing with other stuff for sausage.

This has been my method for finding the right bellies to make bacon, and it's been pretty successful.

Bottom line - stiff belly, more fat. Floppy belly, more muscle.

Seems back'ards, I know. lol

[Hulagn1971]

I never knew this. Thanks!

[Starsky]

I'll have to check this out

[mcook2201]

Grabbed one today at the Mooresville Costco. They were $3.99lb with each weighing 10lbs. Plenty remained.