Bacon 1st shot

[DivotMaker]

Thanks Bob!

[BedouinBob]

Tony, the bottom line is you need to think through how you will slice it up so that the grain is right and I make the thickness so it mirrors the thickness of a good pork belly so that you get a similar flavor profile. Tasty stuff and in some places pork butt is lots easier to find than belly.

[DivotMaker]

Good advice, Bob!  I hope to give this a shot pretty soon, so this helps!  Never have seen much on how to section a butt for BBB!

[elkins20]

OK Bob & Tony, I never have been able to tell which way the grain is running in meat. Can you give me some help in this area.

[DivotMaker]

Bill, "with the grain" is slicing lengthwise, in line with the muscle fibers.  Against the grain is 90-degrees perpendicular to the grain.  If you look at a brisket, the grain is very pronounced, usually diagonal across the flat.  That's why you slice brisket at an angle that is 90-degrees off the grain - it makes the slices very tender.  When I make beef jerky, I slice with the grain, so it's long fibers the length of the slices.  I'll try and find some pics to better illustrate this.

[elkins20]

Thanks Tony, I just had a brain freeze, pictures might help. What is left of it have a great weekend. Today am starting my pork belly cure using Brian's recipe.

[TexasSMK]

Thanks for posting Greg.  That is some incredible looking bacon. 

[FunkedOut]

just saw the results now.  gorgeous bacon. nice knife skills.

[elkins20]

Hey Greg, I called the RD here and they told me they do not carry fresh pork bellies. But, was looking at a video the other evening on youtube from Malcom Reed https://www.youtube.com/watch?v=cJv6x6TN1bw and he said he purchased it in frozen packages from RD. Maybe they have it in your area also, next time I am down there will check to see if they have it in boxes in the frozen section.