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Question about trimming belly

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softmeat

softmeat

Newbie
Original poster
Nov 15, 2012
26
18
Cheshire CT
Good afernoon!

Im making bacon for the first time and had a few questions. Im pretty seasoned with my smoker and brine etc but not for bacon.

I got a few lbs of fresh pork belly with skin. Looks delicious. But I had a question about trimming it. When Im cutting it into manageable slab sizes there is 2 different kinds of fat. the thick, firm suet like fat which I would expect in the bacon, and the soft slimy fat that I would not think I need.  Do I need to get rid of it all? If so thats quite a task since its permeated throughout.

Also a question about the skin. Should I cure and smoke with the skin on then remove it? It seems pretty impossible to take it off now :)

Thanks guys!

bob
 
SoftMeat said:
 
Good afernoon!

Im making bacon for the first time and had a few questions. Im pretty seasoned with my smoker and brine etc but not for bacon.

I got a few lbs of fresh pork belly with skin. Looks delicious. But I had a question about trimming it. When Im cutting it into manageable slab sizes there is 2 different kinds of fat. the thick, firm suet like fat which I would expect in the bacon, and the soft slimy fat that I would not think I need.  Do I need to get rid of it all? If so thats quite a task since its permeated throughout.

Also a question about the skin. Should I cure and smoke with the skin on then remove it? It seems pretty impossible to take it off now :)

Thanks guys!

bob
Click to expand...
I bought pork sides which had skin and the ribs. I fileted the ribs off first and then fileted the skin off like skinning a fish. It wasn't bad skinning at all. I did not trim anything.
 
It doesn't make any difference if you cure and smoke with the skin on.  If you are doing a dry cure use 10% less Cure 1 to account for the skin, it doesn't absorb cure.  I smoke mine with the skin on, I feel safer when hanging in the smokehouse.  I also find it easier to remove after  smoking.  Once removed, the skin goes into a pot of beans for flavoring,  not really edible but does add a good smoky flavor.
 
Thank you both for your answers. Looks like Im in good shape. As for the fat I was talking about, heres a diagram of it. The top fat is a different kind of fat than Ive seen on commercial bacon so I am not sure if I should get rid of it or not. Some have more than others, some have it within the layers of meat which would make it impossible to cut out I would think! 

http://maxboostracing.com/PorkBelly.jpg

Hope everyone has a great weekend!

bob
 
Probably wouldn't hurt to trim that off,  The bellies I buy do not have it and if I remember correctly I saw a butcher run some type of circular band with a handle over the surface of the meat to remove it.
 
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