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Makin Bacon - What to do with the skin?

post #1 of 9
Thread Starter 
Just put up to cure 5# of pork belly meat I got to try out making bacon. I wanted to start out with a small batch in case I messed it up somehow. I didn't want to have to waste a bunch of meat. I learned from previous experiences PDT_Armataz_01_22.gif

Anyway, this belly meat came with the skin on. I removed it thinking I might try some cracklins. One of the pieces is nice and smooth. The other one has some real course bristles. Short of taking out my Mach 3 and some shaving cream, what would be the best way to get rid of the left over hair? Will it even matter once I plop them in some 375' lard?
post #2 of 9
I always thought they burned the hair off.
Maybe give it a swipe or 2 with a propane torch?
I have a feeling deep frying wont do much to the hairs.
I really think you need to get rid of them first.
Let us know how it turns out.
post #3 of 9
tr.b is right in the butcher shop we burn the hair off. a propane tourch will work . I would do it out side because of the smell of the hair burning
post #4 of 9
Thread Starter 
Well, I ended up tossing the skin afterall. It was only a small amount and I didn't want to go through the hassle. But, I did smoke my bellies today. 150' for an hour no smoke and 200' until 140'... I sliced a piece (ok, several pieces) off the hunk-o-meat and put in the frying pan.

After Action Report - Cured in Buckboard Bacon Cure for 5 days. Not overly salty. Good smoke flavor (I used hickory and cherry). Was cut too thick since I had to do it by hand. Will be great on BLT's and chopped up in the beans I'm making on the 4th.. PDT_Armataz_01_28.gif

I will do it again! (I have pics I'll upload later)
post #5 of 9
Next time pull off the skin, slice it thin and smoke it to for pet treats , dogs don't care about a lil hair LOL
post #6 of 9
Thread Starter 
That is an excellent idea...Wish I read this post a few days ago before I threw out the skin slabs... PDT_Armataz_01_16.gif

Next time!
post #7 of 9
Crank up the turkey fryer to around 400*

Cut the skin into thin strips, and make yourslef a batch of Fried Pork Skins.

We did this all the time when I was a kid and Dad would win whole slabs/skin on in the church raffle

Still need to try the Buckboard cure. Barely time to keep up reading with you all.

Boy, how this place has grown. I've been watching from the outside, and Jeff just helped me do a password reset.

Now, I'm going to go read.

See you all in a few months ;)
post #8 of 9
Need to see pictures!!! I have to let my butcher know on a Friday if I want some bellies, he butchers on Tuesdays, if he doesn't get an order, he uses them for sausages...
post #9 of 9
Thread Starter 
Sorry I'm late on the pictures. Like I said in an earlier post, I didn't smoke a whole lot for fear of screwing it up and having to waste money. This was my first time with bacon and it WON'T be my last. This stuff was AWESOME. I used Buckboard Bacon Cure from PS Seasonings. Let them sit to cure for 5 days. Smoked them according to the recipe on Deb's site. (Thanks Deb)

I apologize for not taking any after it was cooked. It got eaten VERY fast. I added it to beans and sliced it up for bacon sammiches and had some with some eggs for breakfast...

1st pic is them soaking in water to get the brine off. 2nd pic is them out of the smoker and ready to cut up. It was very very good. I will be doing this again!

(I know..I know...I need to change the foil in my stove pan linings.. I have a 14 year old step son who likes to cook and boils everything over and doesn't clean it up..Just overlook them.. )
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