Makin bacon

[tom kish]

Skin the belly while it is warm...  before refrigerating...

Exactly. I've even been slightly burned on the fingers while removing the skin, but it separates so much more easily when it's just out of the smoker.

 

[lemans]

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• lemans
• Jul 20, 2017

No words

 

[lemans]

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• lemans
• Jul 20, 2017

 

[polarlys]

I don't get the rationale of leaving the skin on through the curing / smoking process.   I get my bellies through an Amish butcher and I order them with the skin removed.   I cure them for 7 days, smoke for as long as I feel I want to do and them hang them in my shed to air dry for several days.   I do this in November mostly so the weather is refrigerator cold.   I guess if you plan to use the skins and make cracklins may justify but otherwise I just don't get it.   One time I got skins on and boy was that a PIA to remove them so since them I get them without.   I usually get a case quantity but haven't done it in quite awhile.   It's a lot of work and I have to plan ahead to save the freezer space.   I would like to get back into it and make some but most likely will do only a few bellies next time.  I may try a longer cure time next round and see how the taste is.  

ThanX all,

Roger from NJ