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Anyone know where I can get some? I tried grocery stores and a butcher but no luck.

Getaway farms at the seaport market often has it. Same as highland drive in the hydrostone. Just call ahead and they will be able to tell you if they have it in stock at the moment or when their next delivery of pigs is coming.

Tim, theres some at the Superstore Portland St right now.

Sent from the brew timer.

Superstore usually carries is - both Barrington and Bedford usually carry - just have to ask for it.

Thanks Rob. Do you know if they have whole slabs or just slices? I want a few pounds.

It was slabs about 4 or 5 inches long.

I get mine from chaters. They'll cut it to size or sell a massive whole box

Superstore has it in slabs if you get the right butcher - last one I got was a 5 or 6 pound piece.

SS on barrington always has rind-off, save for the odd time they could be sold out. Go ask for a belly, or 1/2 belly or whatever you want at the meat counter. No butchers past 5 or 6 pm though. @ $3.85/lb you won't beat the price most places.

PS: Chaters is rind-on.

That's right.

So I'm a bit of a rookie. Which is better for bacon, rind on or off?

It depends how much you like nipples on your bacon...

Bedford ss usually has it but like Nash said, go during the day unless you want someone who may not be able to help you.

Keggermeister wrote:It depends how much you like nipples on your bacon...

Sounds like a perfect combo to me..

Next dumb question. Where do I find mortons curing salts

Never used Morton curing salts. Brothers on Agricola will sell you some pink salt. It's powerful stuff, only about a tsp for 5lbs of meat. I think the remainder of the cure (sugar and salt) is discussed somewhere here.

Tim Gregory wrote:Next dumb question. Where do I find mortons curing salts

I have some tenderquick leftover from a group buy I did here a couple yrs ago. Gimmie a holler if you want a bag.

I picked up a no name bag of white curing salt from two guys butcher shop. I'll give it a try.

Awesome. Don't forget - 1 tsp per 5 lbs meat!

NASH wrote:Awesome. Don't forget - 1 tsp per 5 lbs meat!

lol I was just about to pm you and ask how much to use.

Nice! Should be a basic cure recipe on here somewhere too I think. You'll need around 2-3 tsp salt per lb depending on how salty you like it and if you want longer shelf life. And sugar, and spices. One of my favs for belly bacon is cinnamon and maple; use maple sugar instead of regular, some crushed fenugreek seeds and a couple cinnamon sticks ground up.

I was in SuperStore on Barrington Street and saw some pork belly just yesterday. My wife says she finds Sobeys on Queen tends to have it more often, too.