Pork belly group buy

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Pork belly group buy

Postby Steven P » Thu Jul 25, 2013 8:14 am

Hello fellow pork lovers!

I'm gauging interest for a group buy of frozen pork bellies. The last purchase I made was in March and they were about $23 each for a @9+ lb belly or $2.49/lb. I'd like to see $1.99/lb.

Since that point pork prices have gone up and I may be able to get them at a lower price point if we buy a few cases. Bellies come 4 to a case. They are a commodity item so buying retail has a pretty hefty markup.

Why buy whole pork belly? Homemade bacon is amazing and easy to do if you have a smoker, that's why! Slice it as thick or thin as you like. Bacon steaks anyone? There are all sorts of other things you can do with a belly, but for my money bacon is where it's at.

If you are interested please reply to the thread with how many you would want and I'll check with the local lockers (Newhall, West Liberty, Walker, Edgewood, etc.) to see what sort of pricing I can get before finalizing anything.

I'm posting to Facebook too, so sorry if you get spammed (lol, spam) with this message.
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Postby kjball » Thu Jul 25, 2013 8:20 am

you can check with Bud's in Riverside, too. I bet they're pretty expensive, but maybe not.
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Pork belly group buy

Postby JimPotts » Thu Jul 25, 2013 9:02 am

I'd be in for one or two.

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Pork belly group buy

Postby carrisr » Thu Jul 25, 2013 10:12 am

I'd go in for one.

On 07/25/2013 09:14 AM, Steven P wrote:

Hello fellow pork lovers!

I'm gauging interest for a group buy of frozen pork bellies. The last purchase I made was in March and they were about $23 each for a @9+ lb belly or $2.49/lb. I'd like to see $1.99/lb.

Since that point pork prices have gone up and I may be able to get them at a lower price point if we buy a few cases. Bellies come 4 to a case. They are a commodity item so buying retail has a pretty hefty markup.

Why buy whole pork belly? Homemade bacon is amazing and easy to do if you have a smoker, that's why! Slice it as thick or thin as you like. Bacon steaks anyone? There are all sorts of other things you can do with a belly, but for my money bacon is where it's at.

If you are interested please reply to the thread with how many you would want and I'll check with the local lockers (Newhall, West Liberty, Walker, Edgewood, etc.) to see what sort of pricing I can get before finalizing anything.

I'm posting to Facebook too, so sorry if you get spammed (lol, spam) with this message.



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Postby tony b » Thu Jul 25, 2013 10:51 am

Count me in for one. Been dying to try this.
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Postby brownbeard » Thu Jul 25, 2013 1:31 pm

As I said on Facebook, I'll take a case.
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Postby Steven P » Fri Jul 26, 2013 7:40 am

I got you. I'm at 4 cases/ 16 bellies now. I'll start checking around for pricing next week.
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Postby middleTspeer » Fri Jul 26, 2013 7:55 am

The bacon sounds like some I would like to try on the smoker. I will take 2 belies.
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Postby CMLarrison » Fri Jul 26, 2013 10:40 am

put me down for 1 pork belly.
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Postby RoudyYates » Fri Aug 02, 2013 4:57 pm

Id be down for one if you haven't ordered yet.
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Postby Steven P » Fri Aug 02, 2013 5:17 pm

I'm down to 2.79/lb. I'll put you on the list
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Postby Steven P » Mon Aug 05, 2013 9:49 am

I'm waiting on one more quote and should be able to pull the trigger this week. Save a Lot should get me $2.59 or $2.69/lb
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Postby Steven P » Mon Aug 05, 2013 2:43 pm

OK peeps, here's the scoop. I spoke with my guy Jim at Sav-a-Lot this morning and he gave me a quote at $2.89/lb. This is the second lowest price/lb I've been able to get so far.

As Jim at Sav-a-Lot is in town and has availability now, I'm calling off the group buy. It turns out there's no benefit to buying bulk unless we're ordering hundredweights off commodity markets (current price $183.73/hwt) and I'm not messing with that.

So, If you're still interested, please give Jim a call at (319) 369-9903 in the morning or stop by at 1625 J St SW Cedar Rapids and he'll place an order for you. Prices change pretty often so I can't guarantee it won't change.

I have a case coming in tomorrow for my inspection and I'll report back with my thoughts.
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Postby Steven P » Fri Sep 13, 2013 8:32 am

I bought 3 bellies out of 4 that Jim got in. They are really well marbled and are trimmed to pretty clean rectangles as well. I didn't have to trim much at all.

They have the belly fat skin layer but no skin. "Le Bacon sans Mamelons", if you will.

Two of them are huge at 11.25lb each. One is average at 9.5 lb or so.

I have one of the big ones split and curing for bacon right now. It's been on the cure for 5 days. Tomorrow I'm soaking and chilling for a Sunday smoke on applewood.

My cure is 1 tablespoon Mortons Quickcure and 1 tablespoon turbinado sugar per pound of meat. You can add maple sugar, herbs or pepper as desired.

I think using a plain cure to start and then after the soak adding pepper/herbs before the smoke is the way to go. You get the flavor on the crust but not all up in the meat.

I'll post pics of the smoke and slice later.
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