Rob's Rants

The Final Product

I’m preparing for my 8^th annual summer BBQ party, the “Carnivore’s Carnival.” I normally spend two full days barbequeing meat for this party  including three full pork shoulders for pulled pork and four racks of spare ribs. This involves sitting and tending a fire for over 18 hours on at least one day, followed by another six hours on the next day. So this year I figured, since I’d be sitting and tending smokers, I’d do some bacon at the same time in my electric smoker.

I went to my favorite market in Boston, Savenors on Charles St. and picked up five pounds of pork belly for bacon. When I saw the $4.99 per pound price though I thought something was wrong. I know I’m paying city prices in Boston and all, and I was getting locally raised (in Vermont) organic pork, but still, I thought that was expensive.

Then I found this article by Curt Thacker in the Wall Street Journal online:

Pork Bellies Rise, Bacon Lovers Pay

… Prices for fresh pork bellies, from which bacon is made, are at an all-time high of $1.35 a pound, 53% higher than they were a year ago.

… The decision by North American swine producers to cut their losses by trimming their herds back in 2008 and 2009 is now feeding into cost pressures …

So that explains it. Also, Savenors sells its belly with the skin already removed, so that means more meat for the dollar too. But still, $5 per pound for what used to be ultra-cheap meat. Oh well, such is the price of quality homemade food.

Anyway, I have two pieces of belly curing in the refrigerator now following my recipe from my Makin’ Bakin 2 post. Only on one of them I added ground black pepper to make pepper bacon. I’ll give them 14 days to cure and then smoke them up. I can’t wait.