Price increases

[Forvols]

I just bought a case of whole pork loins (6 loins) at Sams price was 88.93 (1.88 a pound). 1yr ago it was 1.58 per lb.
Whole black forest ham 31.43 (3.86 a pound), 5months ago it was about 28 bucks
Whole oven roast turkey breast 42.51 (3.84 a pound). 5months ago it was 35bucks.
I cut the loins into 3 sections and smoke, some I cut loin chops for grilling vac seal and freeze all.
I slice the ham and turkey for lunch meat. vac seal and freeze in 12oz packs. This is still way cheaper than buying ham/turkey at the deli, but its good quality.

 

[Moonman]

Yeah buying in bulk is the way to go. I'm tempted to get some chickens and get them to cutting size and do them myself this year. It's getting ridiculous.

 

[TAFKAP]

We eat lately not by what we want but what's on sale. About all we can do anymore is dang chicken thighs at $0.99/lb

Bacon is insane. I've got half a mind to start buying pork belly and making my own to sell.

 

[splatter]

hey tafkap have you priced pork belly lately? What I do is catch boston butts on sale, have them cut in half and make buck board bacon out of them. Not as crispy and a little tougher than belly bacon but still very good. process of making is the same. look up on youtube.

 

[huntntrap]

Just made about 15 pounds of buckboard bacon. I think it's better than storebought

 

[splatter]

I think it is better too. The reason I said it was not as crispy and little tougher is because I need a better slicer, the one I have will not slice meat thin very consistently

 

[TAFKAP]

hey tafkap have you priced pork belly lately? What I do is catch boston butts on sale, have them cut in half and make buck board bacon out of them. Not as crispy and a little tougher than belly bacon but still very good. process of making is the same. look up on youtube.

It used to be sub-$5/lb, but for a whole primal belly (skin-on, ribs usually attached, untrimmed), I pay about $5-$6 per pound when I get it directly from the farm. Shout out to Home Place Pastures in Como, MS for the best pork within a gas tank drive of Memphis. I've never tried doing any cured shoulder, but really want to do my own tasso one day

 

[TAFKAP]

I think it is better too. The reason I said it was not as crispy and little tougher is because I need a better slicer, the one I have will not slice meat thin very consistently

There's not a home-grade slicer worth buying, especially for bacon. I gave up on my 9" blade a long time ago.