Good deal on loins. When they are on slae here , I stock up and freeze them.
I get butts for 1.99 here and I am not that far from Bear. That's odd.
Where do you shop?
We don't have any memberships, and only shop at "Giant" & "Weis".
Bear
Sam's club most of the time.
Update:
CB is still curing. I took the food lug out of the frig that the bags are in, gently moved the cure around in the bag, squeezed the loins an yep firming up nicely. Hope to smoke sat. or sunday.
BTW, rode up to the meat processor in Baton Rouge. I can get pork bellies for $2.24/lb. But it's a 70# box of bellies. I don't need 70# of bellies, but I have some people who will go in on it with me. I'm looking forward to making belly bacon and smoking it in my new smokehouse. And thanks to tx smoker, I will have a slicer to cut it up. Will pick up the bellies in about a month or so.
Today is day #8. Time to pull the CB from the brine and let it dry...
On rack to dry...
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I put the rack on top of a 25# meat tote cover since I do not have a sheet pan that big. Worked great! In the frig. for ~36-40 hours. I had planned on smoking them tomorrow but have to push it back to Monday afternoon because a friend needs my help with a project Sunday.
Hey Bear, I gotta improvise on the extract. The company changed the one I use to use...they no longer use real maple flavor from the bark, it's fenugreek along with other flavors. It's just not the same....so disappointed. Think I'll use Brown sugar but I'm open to suggestions....