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Reply to "PICS - 6 Bellies = Bacon, Bacon, Bacon"

Ok, here are the final stats: Began with 13 NOV with 71 pounds of Rhine-on pork belly at. Smoked 25-27 NOV and sliced 6 DEC. at which time had a finished weight of 50.8 pounds. This represents a 71.5 percent yield which means a 28.5 percent moisture loss.

From this weight came 31.7 pounds of slices, 9.0 pounds of rhine and 10.1 pounds of ends and pieces. The above pics of the lean slices may have been overly optimistic, as when I got fully into slicing them, these were the worst bellies I’ve ever purchases: Overly fat and very thin in the middle.

Anyway, we have our winter’s bacon done and lots of ends and pieces that I’ll add to my hamburger grind or use in deer sausage. The flavor is great and the texture is even better.

Hopefully in about a year, we'll have several heritage breed litters and lots of great bellies to cure. Couldn't resist sharing this cute pic of three of our little guys that I took today during the snow.

Last edited by chaplainbill
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