Compared to what Roy paid lastime for his belly’s seems these work out to twice as much per pound, and was a custom cut my butcher had to perform himself unless I want to buy a half pig myself next time.
Will see how they turn out before deciding that equation, but into the dry rub to start the 2 week cure clock.
Attachment 347014
My butcher knot skills came back, as the bacon rolls were formed.
Attachment 347015
Barely fit in my biggest vac bags, but should keep things in contact and cleaner in the fridge.
Attachment 347016
This was a lean lil piggy so we shall see, in a couple weeks.
Attachment 347017
Will roll these and massage em daily.
See ya in a couple weeks!
Next to try the dry age bags and store that strip loin a month and a half as well.
Cheers gents.