Smoking bellies with skin on question

[Robert H]

Doing another belly today using pops brine recipe.I am smoking with the skin on this time as my brother in law tells me that is how he used to do it in his butchering days.The rind is supposed to peel off pretty easy according to what he told me.Anybody doing this on a regular basis?

 

[atomicsmoke]

Yes, i cure and smoke with skin on. Dry cure though.

Keep in mind it needs less cure than skinless.

daveomak gave us a 108ppm minimum for skin on. I go with that.

It doesn't peel off. Need a fillet knife and elbow grease.

 

[Bearcarver]

I smoked with the skin on once.
Then I decided not to bother curing the skin, and not to Smoke the part I'm not going to eat.
If you want to eat the skin, then smoke it, but there are better ways to make Cracklings.
Plus leaving the skin on blocks some of the smoke from getting to the meat. If anybody doubts that, take a taste of the skin. If it tastes smoky, that's because some of the smoke didn't get into the meat.
I don't even buy bellies with the skin on any more.

Bear

 

[Robert H]

An update on the skin on bellies.After getting a corner started with a knife, I was able to pull the entire skin off of each half.I did notice that the inside was a little lighter than the last belly I did.Smoke flavour seems the same.I will have to decide after this one gets eaten whether I will leave the skin on again.

 

[SmokinAl]

Here is a great video on how to skin a belly.
I always skin mine before curing & smoking.

Al

 

[Robert H]

Thanks for the video, I dont have any issues with skinning bellies, was just trying this out.My brother in law worked at a local butcher shop that specialised in smoked meats and they left the skin on and peeled off after smoking their bellies.This is why I tried it this way.Now going to find some rind recipes.

 

[Bearcarver]

Thanks for the video, I dont have any issues with skinning bellies, was just trying this out.My brother in law worked at a local butcher shop that specialised in smoked meats and they left the skin on and peeled off after smoking their bellies.This is why I tried it this way.Now going to find some rind recipes.

I think butchers usually leave the skin on so it has the strength to be hung up to save room in their Smoke House.
I lay mine on the racks, so I have no positive reason to leave the skin on.
However, you should try it both ways like I did, and decide for yourself.

Bear

 

[Robert H]

Oh. I plan on doing a lot more.Bacon does not last long around here.....everyone loves it.Will be trying out some of your recipes soon.

 

[mneeley490]

I've done it both ways, skinning before and after. Now I buy skin off. Too much work.
But don't just throw those skins away, they make awesome treats for your four-legged companions.
https://www.smokingmeatforums.com/threads/smoked-bacon-dog-treats.148603/

BTW, I remember once as a little kid (mid-1960's), my mother somehow got ahold of some bacon that had been sliced with the skin still on. It cooked up with an extra-crispy edge that I remember enjoying at the time. Don't know where she got it, as it must have been a one shot deal. I may try that again some day.

 

[nanuk]

My Dad LOVED skin on smoked bacon

But it needed to be sliced on a slicer... his knife could never do a good job.
When I was in the retail meatcutting biz, I too used a slicer, as it was difficult to get a nice slice with the skin on.

as for customers, I'd say 30% want skin on, 70% wanted it removed.

 

[tallbm]

Hi there and welcome!

Costco seems to remove the tough part of the skin from the pork bellies but leaves a bit of the underneath layer.
I don't know if this should be called a hybrid skin approach of if this is of no consequence. In any case it smokes up and eats just fine.
I did a batch where I removed most of that left over sub layer of the skin vs not removing it and there seems to be no real difference in ability to eat the different versions. I just leave the stuff on now and avoid wasting my time fooling with it. I hope this info helps if you have a Costco near you and decide you want to join

DSC_8907[1].JPG

• tallbm
• Feb 27, 2017

DSC_8898[1].JPG

• tallbm
• Feb 27, 2017

 

[Robert H]

I may just start leaving it on....not sure.Good eating either way!!!! As far as costco goes. our store does not stock bellies.I will be over the border in Detroit in a week or so and will check at one nearest where I will be.