Pork belly skin on?

redsmoke

Fire Starter

Original poster

Nov 17, 2015

45

10

• Jan 3, 2016

• #1

Got some pork belly 23lb from a friend who I helped with some work. What I have is 2 frozen sealed packs. The box said pork belly skin on. Do I just thaw it out (keep little froze so I can cut it) and cut the skin off? Than cut into chunks to make bacon and unseasoned side pork out of it.

Thanks Randy

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Jan 4, 2016

• #2

I have great knife skills so I skin bellies. No need to adjust the cure amount and better flavor on the bacon. When I had a dog, I would smoke the skin until very rendered. You have to refer them but the dog loved them. You can also add the smoked skin to flavor other dishes...JJ 

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Jan 8, 2016

• #3

JJ's right, there are some videos on utube on how to skin a belly. All it takes is patience & a really sharp skinning knife.

 

crankybuzzard

Smoking Guru

OTBS Member

SMF Premier Member

Jan 4, 2014

5,611

2,935

Montague County, TX

• Jan 8, 2016

• #4

SmokinAl said:

 
JJ's right, there are some videos on utube on how to skin a belly. All it takes is patience & a really sharp skinning knife.

Click to expand...

Take your time with it and you'll do fine.  The skin can also be turned into "cracklins"!  Love that stuff for sure!  Just beware of the POPPING oil it creates!

 

mneeley490

Master of the Pit

OTBS Member

SMF Premier Member

Jun 23, 2011

3,771

2,244

Everett, WA

• Jan 8, 2016

• #5

SmokinAl said:

 
JJ's right, there are some videos on utube on how to skin a belly. All it takes is patience & a really sharp skinning knife.

Click to expand...

I've never smoked a pork belly with the skin on, but from what I've seen, it looks easier to remove right after smoking.

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Jan 8, 2016

• #6

mneeley490 said:

 

I've never smoked a pork belly with the skin on, but from what I've seen, it looks easier to remove right after smoking.

Click to expand...

It is easier to remove after smoking but there is less smoke on the Bacon and you have to reduce the amount of Cure 10% as the skin absorbs none...Kind of one of those, Fifty Cent, one...Half Dozen, the other...

...JJ

 

redsmoke

Fire Starter

Original poster

Thread starter

Nov 17, 2015

45

10

• Jan 9, 2016

• #7

It's cut off now and the meat is curing and I will smoke them next weekend.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Jan 9, 2016

• #8

It's really not that hard to get the skin off before smoking. It takes you to another skill level.

Check out this video.

 

Last edited: Jan 9, 2016