I found pork bellies at Costco for $2.45/lb. The butcher said they run from 7-9 lbs each. Meathead's recipe is for 1 pound portions. So if I get an 8 pound slab, and want 2 pounds per zipper bag, would I cut it with or across the grain? Do I want skinny slabs with long strips of bacon, or wide slabs with short slices of bacon? What works for you guys?
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1st time makin bacon advice please
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Charter Member
- Aug 2014
- 89
- Houston, TX, and Maui, HI
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Doc Hazard aka "Jim"
PBC, small charcoal grill
Houston, TX & Maui, HI
I've done it both ways, but now I cut it into 4 pieces with two perpendicular cuts: the short way and the long way. Long strips of bacon like you get in the store are nice, I guess, but I had to cut those long pieces in half anyway to fit my slicer. And I find the shorter slices more handy, fit in the pan, fit on a sandwich. Be sure to multiply the cure amount by the weight of your pieces; a little extra doesn't hurt. Good Luck & good eating.
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