Reading this is making me really hungry.
Reading this is making me really hungry.
About 3 weeks back the local meat market had a special, 10# of ends and pieces for $2.50 a pound. Bought a package that weighed 11.5#,,, after chunking it up into bit sized pieces and freezing it in 1/2# packages I took the remaining fat and rendered it down for cooking. Making a home=made pizza with a package of it right now.
I look for deals on the shoulder cuts . Up here in the NE they are called "Country style ribs" bone in or not, under 2 bucks a pound I can make some great "Bacon" out of that. Ps: Smoking trout this week. uncle mike
In the past I've diced up a big box of bacon ends and pieces and made bacon bits. Also wind up with some wonderful drippings for cooking other things in. Real good to fry your eggs in.
I second what Rattlesnake Charlie said: we get the big boxes of bacon ends from our local meat department when they go on sale for $3/lb, cook it all up more than I normally would, then crumble it. I'll typically vacuum seal it in small bags and use it a little at a time.
I watch for shoulder to go on sale.
Got plenty of curing salts.
BP | Bronze Point | IMR | Improved Military Rifle | PTD | Pointed |
BR | Bench Rest | M | Magnum | RN | Round Nose |
BT | Boat Tail | PL | Power-Lokt | SP | Soft Point |
C | Compressed Charge | PR | Primer | SPCL | Soft Point "Core-Lokt" |
HP | Hollow Point | PSPCL | Pointed Soft Point "Core Lokt" | C.O.L. | Cartridge Overall Length |
PSP | Pointed Soft Point | Spz | Spitzer Point | SBT | Spitzer Boat Tail |
LRN | Lead Round Nose | LWC | Lead Wad Cutter | LSWC | Lead Semi Wad Cutter |
GC | Gas Check |