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Pork Belly?

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Anyone know where to get Pork Belly (uncooked) in Houston? I tried Burts Meat Market to no avail. I know I have seen it at Super H, but only pre-sliced for BBQ. I want to try to cure my own bacon, but I need to find the belly.

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  1. I've seen it at Hong Kong Market on Bellaire

    (11205 Bellaire)

    1. I make my own bacon as well. I purchase it from Ranch99 on I-10 @ bunker hill $4lb. It is pretty good quality. I know you can also buy it online from different retailers.

      1. In addition to 99 Ranch you can also get Pork Belly at Super H Mart on Blaylock. I actually prefer H Mart to 99 Ranch (and they are less than 3 minutes from each other).

        4 Replies
        1. re: ceewalk

          I ended up getting it at the market next to fufu cafe on bellaire. I can't remember the name. It was 2 something a pound and looked good. lj, any tips on making bacon? I rubbed mine with maple syrup, black pepper, and a bunch of pickling salt and put it in a ziploc bag in my fridge. I'm going to pull it out after 5-7 days, give it a couple fresh water rinses, and attempt to smoke for a couple of hours on my gas grill. I read a lot of conflicting things about using nitrates (instacure, pink salt, etc.) and since I didn't happen to have any, I figured I'd give it a try without. I'll let everyone know how it goes.

          1. re: benjym

            I've never made it myself so could you report back. I'd love to hear how it went

            1. re: tlegray

              For anyone who is interested, I just finished my first slab of home cured bacon. It was a lot of fun but, to be honest, not that good. As I mentioned in my earlier post I "dry-cured" it in a rub of pickling salt, black pepper, and maple syrup. I put it in a zip loc, stuck it in the fridge, and turned it over once a day for 7 days. I pulled it out yesterday with plans to smoke it, but then it was pouring rain. After dinner I realized it had stopped raining and so I decided to go for it, without really thinking it through all the way. I soaked it in cold water for a bit to draw out the salt, but probably not long enough. I also forgot about letting it sit to form a "pellicle" -- the dry sticky layer on the outside. I started the gas grill and threw some mesquite chips in a smoke box i had borrowed. After about 20 minutes I realized I should let it sit out in the air, so I left it out for about an hour (about 5 hours less than the minimum recommended time). By this time it was already getting kind of late, but I decided to go for it anyway. I put the whole belly (with a little brown sugar rubbed in) on the opposite side of the grill from the flame and stuck a remote thermometer in. The grill was between 200-300 degrees. It took about 4 hours to bring the internal temp up to 150, which I had decided to do since I hadn't used any nitrates to prevent botulism. My smoker box didn't really start working until the last hour or so. I pulled it off the smoker around 1. It smelled great, but it was WAY too salty. I made BLTs out of it tonight and it is still way way too salty. The middle of the bacon and the side under the skin is good, but the side where the cure was touching the meat is painfully salty. Other than that, it is pretty good, maybe a little tougher than commerical bacon, but with a nice maple flavor (I used real syrup from my home state of VT!). Just way way too salty. Whoops. I think next time I might do two at once and try one with a wet cure and another dry cure, but this time soak the dry cure in fresh water for much longer before smoking - a couple of hours with a few changes of water at least. Any bacon makers out there with any advice?

            2. re: benjym

              If you are still looking for a method to make your own bacon, there is an article in the Jun/Jul 2012 issue of Fine Cooking magazine. It details brining and smoking methods. I can't wait to try it out.