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Trimming belly for bacon? - Page 2

post #21 of 34
Thread Starter 

I guess I wasn't thinking removing the skin to be trimming the belly.  I was thinking "trimming" as in trimming a brisket prior to smoking.

 

Thanks for the enlightenment.

post #22 of 34

Hmmm, That's not a bad question either.

 

Some might trim some fat off, but I don't. The outside is the part that gets the smokiest, and one side is mostly fat.

I like some good smoky fat !! I know it's not good for you, but I still like it.

 

If it's too lean, you have to be careful frying it, like some BBB is.

 

 

Bear

post #23 of 34

Dang.

 

I remember cold winter mornings.  A "T" stool from two pieces of 2x4?  If we put our heads into that side of the cow and got familiar with our hands?  We not only got warmed up, but we got a bucket of warm milk.

 

I guess I digress.

 

Good luck and good smoking.

post #24 of 34

wow 300lbs of bacon!!!!!!   talk about clogged arteries.      remove skin ?

post #25 of 34

Any recommendations on the "best" way to remove the skin? 

 

I just put 11 pounds in cure Saturday and after trying to skin it decided to wait until after its cured.  Hoping it will be "easier" after curing. It was not like skinning any other kind of animal I've done.  It sticks to the fat pretty good.

 

My next batch I think I may buy belly without skin just to make is easier.

 

dave

post #26 of 34

Remove the skin AFTER smoking the belly, it is much easier to remove.
 

Quote:
Originally Posted by dpeart View Post

Any recommendations on the "best" way to remove the skin? 

 

I just put 11 pounds in cure Saturday and after trying to skin it decided to wait until after its cured.  Hoping it will be "easier" after curing. It was not like skinning any other kind of animal I've done.  It sticks to the fat pretty good.

 

My next batch I think I may buy belly without skin just to make is easier.

 

dave



 

post #27 of 34

As usual pop's is right. You can use an electric knife and fillet the rind off just like you are filleting a fish. just takes longer.

post #28 of 34

icon_cool.gif

Trim ???????????????why

post #29 of 34
Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

Trim ???????????????why



Yup!!!

 

  Craig

 

post #30 of 34
Quote:
Originally Posted by dpeart View Post

Any recommendations on the "best" way to remove the skin? 

 

I just put 11 pounds in cure Saturday and after trying to skin it decided to wait until after its cured.  Hoping it will be "easier" after curing. It was not like skinning any other kind of animal I've done.  It sticks to the fat pretty good.

 

My next batch I think I may buy belly without skin just to make is easier.

 

dave



Ok I had to remove my skin and decided to do it before smoking.  I wanted to turn the skin into smoked dog treats and needed to soak most/all of the salt out of it first.  After butchering the first pork belly by trying to skin it like a deer, and only getting half way through the second belly with the same bad results, I finally figured out a better way.  BTW they don't skin like a deer or other wild game I'm familiar with as they don't have the shiny silver skin layer between the skin and flesh.

 

So I ended up getting the best results by putting the belly on the cutting board, skin side up.  I then slide my fillet knife just under the skin all the way across the belly in the center of the belly.  I then just filleted the skin from the center of the belly to the end.  It worked incredibly well and I got a much better result.  I'll do it that way next time as well just to make sure it wasn't a fluke.

 

Thought I'd share,

dave

post #31 of 34
Quote:
Originally Posted by dpeart View Post

Ok I had to remove my skin and decided to do it before smoking.  I wanted to turn the skin into smoked dog treats and needed to soak most/all of the salt out of it first.  After butchering the first pork belly by trying to skin it like a deer, and only getting half way through the second belly with the same bad results, I finally figured out a better way.  BTW they don't skin like a deer or other wild game I'm familiar with as they don't have the shiny silver skin layer between the skin and flesh.

 

So I ended up getting the best results by putting the belly on the cutting board, skin side up.  I then slide my fillet knife just under the skin all the way across the belly in the center of the belly.  I then just filleted the skin from the center of the belly to the end.  It worked incredibly well and I got a much better result.  I'll do it that way next time as well just to make sure it wasn't a fluke.

 

Thought I'd share,

dave


Yup---Probably closer to filleting a fish, than skinning an animal. IMO

You did very well Grasshopper.  biggrin.gif  icon14.gif

 

Bear

 

post #32 of 34

 

no need for trimming....i do both ways, depends how much time or how i feel, my supplier has a de-skinner for bellies....easy peasy......like it both ways

post #33 of 34

I would'nt be surprised if they sell the nipples here...they sell about every other part on it's own here.  My luck I'd buy some belly and it would only have 1 nipple...unusually long.

post #34 of 34
Quote:
Originally Posted by jjwdiver View Post

I would'nt be surprised if they sell the nipples here...they sell about every other part on it's own here.  My luck I'd buy some belly and it would only have 1 nipple...unusually long.


laugh1.gif

 

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