Subject: RE: Enough politics First time I made it I bought it from Whole Foods. They have it cut and trimmed to 1 pound portions in their butcher case. I bought three or four pounds just to see if we liked it. We did. Since then I've purchased the whole belly from various sources. Most grocery stores have it in the back and you just have to ask for it. The are usually frozen, but my HEB will order them fresh for customers if you don't mind waiting a day or two. I've since found a butcher that has fresh organic farm raised heritage hoity toity pork belly. It's expensive, but the taste and marbling is the best I've found; I think it's worth the extra expense. That's another thing, you're not going to do this for less money than store bought packaged bacon. Again, the difference is worth it to me and my family loves it.
If you're a crispy bacon fan, this might not be for you. You have to cook it a bit lower and slower but it never gets crunchy. That crunch in store bought bacon? It does that because they inject water into it!
The rest of the stuff is basic store brands. The real maple syrup (another reason this bacon costs more ) works with any brand of grade in my opinion. If there's one on sale, that's what I'm using and I've never had that be an issue. Let me know how it turns out or if you have any more questions. Edited by mdg2003 2018-04-11 6:50 PM
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