First time making bacon

[poacherjoe]

I see 2 options at the store for pork belly. One is IBP pork belly for 4.59 a pound and the other is Willamette Valley frozen pork belly with the rind on for 4.19 a pound . Which one would be best for my first time making bacon?

 

[smokin peachey]

Which looks meatier? The skin can be trimmed so that isn’t much of an issue

 

[DanMcG]

Yeah, if you don't mind skinning it I'd try the frozen one. Plus you can make cracklings or pork rinds out of the skin.

 

[sawhorseray]

I'm from CA originally, never heard of either of those choices Joe. I've pretty much always used the skinned belly from Costco. RAY

 

[smokerjim]

Personally I would go with the ibp if it's already skinned.

 

[SmokyMose]

I've only gotten it at Costco with the skin removed.
I would go for the IBP myself. Removing the skin sounds like a hassle.
If I want Pork Rinds I can get them at a Mexican grocery down the street.....

 

[SmokinEdge]

The one with a thicker profile balanced by fat to meat ratio would be my pick.

 

[jcam222]

Which looks meatier? The skin can be trimmed so that isn’t much of an issue

The one with a thicker profile balanced by fat to meat ratio would be my pick.

I’m with these guys in this. Fat to meat ratio varies widely on bellies. I would decide on whatever is meatiest.

 

[SmokinEdge]

I’m with these guys in this. Fat to meat ratio varies widely on bellies. I would decide on whatever is meatiest.

I respect that but, I would rather more fat than meat in bacon. It cooks better all around, since fat is flavor, I just prefer it this way, but YMMV.

 

[SmokinAl]

Which ever one is thicker is the one I would buy. Here is a great video on skinning a pork belly.

Al

 

[Bearcarver]

I would say If you want to use the Skin, Buy it.
If you don't want to use it, why buy it?

Just My 2 Piasters,
Bear

 

[mneeley490]

Without skin. I've done both, and removing the skin can be tricky, especially if the slab is wrinkled. Just pick thru them and try to get a meaty one.