REALLY bummed!!!

[ThunderLund78]

Got our next half-hog today.  My wife picked it all up from the butcher shop and I took the boxes to the basement to pack the freezer.  I specifically told them to leave the pork belly in 5 lb slabs.  I opened the box and it's wrapped in about 15 packages - 1 lb each and sliced.  This after I gave my bacon away for xmas knowing I'd have more bellies coming, so much for karma.

I'm gonna call the shop tomorrow but there's nothing they're gonna be able to do, my word against theirs, I guess.  I'll have them read the slip back to me, we'll see if I can at least get a small refund, it's not like I got shorted product or anything. I guess I'll grind it and use it in sausage, I'll just up the beef or venison ratio to compensate for the higher fat content. Gotta make the best of the situation.

[Rebel SS]

Dial 1-800-Rebs -fix for problem solved.   

[LPS]

Man that is a bummer Thunder.  That is now my favorite thing of the hog to smoke.  Maybe you could just soak the bacon for a shorter time as in 1 week and then smoke it in a tied together bundle??????   OR run shiskabob skewers through them to keep it a bundle so the smoke only hits the edges????  Or maybe it will be even better is it is laid on the smoker grate spread out like a deck of cards so you just see the edges of each slice while laying on top of each other.   Just trying to think of what I would do.  Good luck Thunder..

[Boar]

yup ive done sliced pork  bellie in pops brine for 24 hrs, rised and hung in smoker cor a few hours, turned out great. just sucked it was sliced and take upmten time the room.

[Jerkbiat]

That is a bummer thunder, but what is wrong with side pork. I love side pork. num, num.

[Rebel SS]

That does stink! But, JB and I will help ya out....smoke 'er up, and send it to us!!     
 Hope they'll make it right for ya.

[deadeye]

A friend of mine took three deer in for processing.  Instead of breakfast sausage, they make almost 400 pounds of some sort of seasoned burger.  He said they don't like it.  Last i heard they were going to see if a butcher shop could salvage it.

[ThunderLund78]

I kind of like the idea of tying it in a bundle after brining - I may try that!

My only concern is getting up to a good temp without starting to render it.  I usually pull my bellies at about 150 or 155.  I know if it's properly cooked, I shouldn't have to worry, but I get paranoid and it's not worth getting my family sick for the sake of my hobby.  That's a LOT of surface area for bacteria to play!

[delcecchi]

You do fry it before eating it, right?    I don't think I have ever heard of a food borne illness from eating bacon.    Now eggs and raw chicken is another story.   Or ground meat that is undercooked..   But not bacon..

[Rebel SS]

I kind of like the idea of tying it in a bundle after brining - I may try that!

My only concern is getting up to a good temp without starting to render it.  I usually pull my bellies at about 150 or 155.  I know if it's properly cooked, I shouldn't have to worry, but I get paranoid and it's not worth getting my family sick for the sake of my hobby.  That's a LOT of surface area for bacteria to play!

Can't be too careful, TL. I'm nuts about that sort of thing, and had confirmed food poisoning twice. NEVER wanna go thru that...

[mike89]

I kind of like the idea of tying it in a bundle after brining - I may try that!

My only concern is getting up to a good temp without starting to render it.  I usually pull my bellies at about 150 or 155.  I know if it's properly cooked, I shouldn't have to worry, but I get paranoid and it's not worth getting my family sick for the sake of my hobby.  That's a LOT of surface area for bacteria to play!

Can't be too careful, TL. I'm nuts about that sort of thing, and had confirmed food poisoning twice. NEVER wanna go thru that...

been there done that too, not fun at all!!!!!  sure lost weight!!  and the bland diet sucks too!!!

[ThunderLund78]

You do fry it before eating it, right?    I don't think I have ever heard of a food borne illness from eating bacon.    Now eggs and raw chicken is another story.   Or ground meat that is undercooked..   But not bacon..

you haven't heard about it because 99.9% of bacon isn't made by the slice. Having it cut up before smoking exponentially increases the surface area of the meat.  Unless I want to do the processing in my cold garage and then babysit the smoker to get it to t good temp without cooking it, I think I'm better off grinding it up - I have a lot of sausage aspirations plus a lot of venison to get through.  So I'll put it to use.

I'll probably eat some plain as well.  Nothing like some good old pork fat.

[mike89]

did you go back to the locker like you said or call them???

[ThunderLund78]

My wife had a copy of the order and there was nothing written down besides "Side Pork, not Bacon."  I swore I told them to leave it in 5-lb slabs, but who knows. I honestly don't remember myself. It would be my word against theirs. We go through them every time they get a hog and they do great work.  This is the only mix up I've ever experienced. I'll just roll with it.  I can use the side pork for sausage and I can always order more bellies from my local locker.

[Rebel SS]

Oh poo......I'm sure you'll end up with something that's great, one way or another. 

[LPS]

I know lots of people that love side pork better than bacon. 

[mike89]

I know lots of people that love side pork better than bacon.

so what are asking?????

[Rebel SS]

He's hopin' for a side pork shipment. 

[mike89]

He's hopin' for a side pork shipment. 

that's what I think, take my bacon first...  but never had side pork before, so I don't know...

[LPS]

You guys are so funny....   Lots of people fry the side pork just like you would fry bacon.  Side pork is just sliced pork belly that is not cured or smoked.  It is just fresh pork belly sliced.  My neighbor has all of his pork butchered and keeps the bellies as side pork.  They whole family loves it.  My Grandma and Grandpa used to love side pork fried too.  I think my Grandma put a lot of salt and pepper on it too while frying it.  I see it in the meat market and it is the same price or even more than bacon. 

[Rebel SS]

Fried side pork to make cracklin's!  Mikey just ain't lived. I do understand he DID have an old "Happy hour" girlfriend they called sidepork.......HEE HEE.....

[mike89]

Fried side pork to make cracklin's!  Mikey just ain't lived. I do understand he DID have an old "Happy hour" girlfriend they called sidepork.......HEE HEE.....

[Rebel SS]

Blank! Cat got yer tongue? Or someone else?   

[mike89]

yup she said Cawchester was her home and all I could do caw caw!!! as she said I'm going back to Rebs country where he treats me like an isle bovine!!! that's the last i seen that one!!!  I think she said I moved nexted door to him!!!   and I ainted that big!!!   

[Rebel SS]

Why you.....    

[mike89]

Why you.....    

aw come on I only said the truth!!!   

[Rebel SS]

         

I'm mailing you a pkg of a delicious casserole I made....hehe

[mike89]

good night all!!!  You to Reb!!!

[Rebel SS]

Nite scooter!

[Reinhard]

Ya that's tuff!!  I'm with the side pork crowd.  Good  stuff since it's sliced.  But if it's a lot I would use some for sausage also.  Give it a try you may like it.  I made some burnt ends from a belly once.  Cut it in chunks.  It was awesome.  Good luck.