I'm fortunate enough to buy whole pork belly from one of the butcher's I shop at. The size / weight is not that consistent but come in at about 13# on average . I've gotten pretty good with the butchering thing and enjoy doing it most of the time. Deboning is easy the crackling is a pain in the butt or should that be belly.
So the dilemma is when I cut the spares from the belly I aim for maximum meat off the bone for making bacon. Then I'm left with spares that everyone agrees should have more meat on.
Now if there's more meat on the ribs then there's less bacon and vice versa. See what I mean.
Managed to butcher one of the 2 bellies before load shedding (stage 2 so electricity is off for 2 hours twice a day).
Not that I need an excuse to throw something at the kettle but the idea to sit outside in the dark and get some council from the cooker while a whole belly does what it needs to do was a good plan.
So the dilemma is when I cut the spares from the belly I aim for maximum meat off the bone for making bacon. Then I'm left with spares that everyone agrees should have more meat on.
Now if there's more meat on the ribs then there's less bacon and vice versa. See what I mean.
Managed to butcher one of the 2 bellies before load shedding (stage 2 so electricity is off for 2 hours twice a day).
Not that I need an excuse to throw something at the kettle but the idea to sit outside in the dark and get some council from the cooker while a whole belly does what it needs to do was a good plan.
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