" I regularly see flank steak and flap meat at prices higher than New York and RIb Eye in the market."
Like double this week.
So I had to buy the rib eye we're going to grill tonight. Way cheaper than the flank stake and flap meat. Weird.
Smoking some ribs tomorrow.
You guys who are doing bacon - where are you buying your meat? Are you only using pork bellies? And are you using a dedicated smoker? All I have is a Weber, which is fine for tri-tip, ribs, chickens, etc., but I have no clue when it comes to something like bacon.
I've never done it and it seems like a good project. Any other tips?