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11-10-2017, 08:35 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,458
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Home made bacon guys alert
Soby's has side pork on for $3 Lb. I bought a 6.6 Kg. 1/2 slab for $50
14 lbs, of delicious homemade bacon
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Si vis pacem, para bellum
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11-10-2017, 12:46 PM
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Join Date: Apr 2010
Posts: 1,675
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Just talked to the wife she's in lloyd at the Dr with the kids sending her down to pick some up.
Thanks for the heads up!!
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Take a kid fishing, kids that fish don't grow up to be A-holes.
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11-10-2017, 01:52 PM
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Join Date: May 2007
Posts: 3,140
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another deal too pork shoulder roasts for 2$ a pound , just in time for sausage making.
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11-10-2017, 03:22 PM
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Join Date: May 2007
Location: Calgary
Posts: 5,174
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Is this all Sobeys?
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Former Ford Fan
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11-10-2017, 03:36 PM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,458
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Quote:
Originally Posted by Unregistered user
Is this all Sobeys?
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I think it is at all Sobeys in western Canada
https://www.sobeys.com/en/flyer/
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Si vis pacem, para bellum
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11-10-2017, 03:53 PM
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Join Date: Nov 2008
Posts: 11,561
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Quote:
Originally Posted by Unregistered user
Is this all Sobeys?
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Safeway as well.
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“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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11-10-2017, 04:15 PM
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Join Date: Jul 2008
Location: Stony Plain, AB
Posts: 456
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Any difference between pork bellies and sides? I’ve always used bellies but they are getting pricey. Gonna grab 10 lbs regardless and give it a whirl, thanks for the heads up!
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11-10-2017, 05:45 PM
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Join Date: Sep 2010
Location: Maidstone Sask
Posts: 2,799
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Thanks for the heads up.
So far, when I make bacon, I use the pork loin. But I have seen a couple of good recipes for side pork cooked in the smoker. Like 12 to 18 hours.
Gonna have to try it.
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11-10-2017, 05:47 PM
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Join Date: Dec 2009
Posts: 8,514
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Saw the deal in the Safeway flyer this week and then forgot about it.
Time to lay down some dry cure bacon.
Thanks for the reminder
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You're only as good as your last belly button de-linting
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11-10-2017, 06:19 PM
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Join Date: May 2007
Location: Calgary
Posts: 5,174
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Quote:
Originally Posted by bat119
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Awesome, thank you. Going to Sobeys.
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Former Ford Fan
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11-10-2017, 07:12 PM
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Join Date: Jul 2009
Location: Edmonton
Posts: 1,578
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How do the bellies look? I haven’t seen any reasonably priced ones with a decent amount of meat in them. I made a 10 pound pork butt into buckboard bacon, we are going to slice it and try it tomorrow.
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11-10-2017, 07:53 PM
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Join Date: Aug 2008
Posts: 827
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Quote:
Originally Posted by Marlin07
Any difference between pork bellies and sides? I’ve always used bellies but they are getting pricey. Gonna grab 10 lbs regardless and give it a whirl, thanks for the heads up!
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I buy my meet at Capital Packers. Bacon for them is a side of pork smocked and belly is the same thing raw. Just have come back from Sobeys. Shoulders are nice with no skin, bellies are fat.
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11-10-2017, 09:47 PM
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Join Date: Jul 2007
Posts: 6,849
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I just finished smoking bacon last weekend, it turned out nice for my first try.
I bought 3 skinless bellies for 120 bucks.
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11-11-2017, 07:37 AM
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Banned
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Join Date: Jan 2010
Location: Kimberley B.C.
Posts: 5,234
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Saw it in the flyer here too, heading into Cranbrook This morning. I hate store bought bacon. I only eat my good old fashioned home cured and smoked.
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11-11-2017, 08:01 AM
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Join Date: Oct 2010
Location: Central Alberta
Posts: 692
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Quote:
Originally Posted by omega50
Saw the deal in the Safeway flyer this week and then forgot about it.
Time to lay down some dry cure bacon.
Thanks for the reminder
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Could we convince you to do a tutorial thread on the process ?
I've got notes from my previous batches and appreciated your input very much but a step by step with pictures would sure be great.
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11-11-2017, 08:14 AM
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Join Date: Jul 2015
Posts: 293
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If any left no frills has shoulders on for $1 lb, doing 80lbs today .
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11-11-2017, 09:24 AM
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Join Date: Dec 2009
Posts: 8,514
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Quote:
Originally Posted by Rancid Crabtree
Could we convince you to do a tutorial thread on the process ?
I've got notes from my previous batches and appreciated your input very much but a step by step with pictures would sure be great.
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I have decided to commit any future recipes/ tutorials to another site which I prefer not to name.
The internet is full of bacon tutorials. Only a few keystrokes away
But feel free to reach out if you get stuck on a project.
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You're only as good as your last belly button de-linting
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11-11-2017, 06:48 PM
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Join Date: Oct 2007
Location: Cochrane
Posts: 454
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Picked up a pork shoulder and some spicy jack cheese. Gonna grind her up tomorrow. Probably cold ish smoke for 6–8 hrs.
Any ideas for a simple recipe would be great.
Was thinking
Garlic, salt, pepper, cure, ground up ice and the jack cheese.
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11-12-2017, 11:11 AM
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Join Date: Dec 2009
Posts: 8,514
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1lb of Bacon just cryovac-ed in the whey brine of the Bleu Cheese I made yesterday.
Interesting experiment-Regular bacon does not hold much appeal anymore.
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You're only as good as your last belly button de-linting
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11-13-2017, 05:48 PM
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Join Date: Sep 2010
Location: Maidstone Sask
Posts: 2,799
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I went to Sobeys this morning and I was disappointed in the pork bellies, way to much fat.
So I did pick up a pork roast at $2/lb , a lot better deal, if I don't make it into supper tomorrow night, I just may make it into a ham or a bacon.
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12-23-2017, 01:51 PM
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Join Date: Aug 2014
Location: Gods Country
Posts: 747
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Quote:
Originally Posted by bat119
Soby's has side pork on for $3 Lb. I bought a 6.6 Kg. 1/2 slab for $50
14 lbs, of delicious homemade bacon
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Thank you for the heads up, I went and bought $50 worth when you first posted! Just smoked my first pork belly trial along with some pork loin back bacon. The results were insanely good! Will be nearly impossible to go back to the store bought bacon.
IMG_0690.jpgIMG_0697.jpgIMG_0693.jpgIMG_0710.jpg
Sent from my iPhone using Tapatalk
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