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Bacon Bacon Bacon - Opinions on skin

post #1 of 5
Thread Starter 
Hi Guys,

I just picked up a 10 lb pork belly (without the bones). I've got a plan to cure for approx 10 days with a dry cure then do a lower temp smoke to ease it up to about 140 degrees.

My questions is this do you remove the skin after smoking or do you leave it on and just slice it into rashers?

Thoughts?

Oh, and I will have Qview later, picked the bellies up on the way to work.
post #2 of 5
I've done it both ways. It's easier to remove the skin after smoking and slicing but your losing half of the smoke flavor. Myself I take the skin off prior to curing. Just my 2 cents worth.
post #3 of 5
I would take it off before cure if it was me
post #4 of 5
I do it right before slicing, but just becuase it is easy that way. PDT_Armataz_01_04.gif
post #5 of 5
I have made a good amount of bacon but never with bellies but I will soon enough. I have heard that it's a personall preferrance ( and mine too) to remove the skin from the bacon before you smoke it cause I would like to get the smokey flavor into the meat. It's that the reson to smoke it after all.
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