- 45 Posts. Joined 11/2015
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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
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!
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.
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