I might try this with my next batch.
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Anyone take their bacon to the market to be sliced?
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Club Member
- Aug 2017
- 7574
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
If I was buying my pork bellies from the butcher I'm sure they would be happy to do it. So far I've just been making bacon from my sister's pork.
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Technically meat markets are not supposed to use their equipment on any meat products coming from the outside general public. Health department frowns on that. They have no control of where it's been or how it's been prepared or prepped. When meat is brought in from a vendor their is a chain of custody so to speak so if there is a problem it can be traced back to where it started.
I have a friend who is a meat manager at one of the local grocery stores. I've bought bellies from him cured and smoked them at home and brought back for slicing. He did it but his supervisor said sorry but no more can do. I slice my own now which isn't bad I slice as needed I think it stays fresher that way anyhow and you can get them nice thick slabbers if you want.
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In a similar vein to what @Frozen Smoke said, some of the processing plants here in Texas will cut outside meat, such as a hog or cow that was killed elsewhere, but they have to use the wild game saw to do it.
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