What would cause a thin rubbery rind on smoked pork belly

[gussaq]

I've made several batches of bacon and smoking it on my Masterbuild electric smoker. I usually have a 10 pound pork belly that I cut in half before curing, then smoke it at 200 degrees until it reaches an internal temp of 150 degrees. In the last couple of batches, they're developed a thin rubbery rind on the fat cap and I'm not sure why that's happening. Any ideas on what might cause that? I have 20 pounds curing now that I plan to smoke and slice in a couple of days. Any help would be appreciated.

 

[LoydB]

Has the skin been removed completely? It sounds like there's still skin on it. I always smoke with the skin on, then remove it in once large piece, slice it into squares, and freeze them for use in soups/stews.

 

[hoity toit]

Has the skin been removed completely? It sounds like there's still skin on it. I always smoke with the skin on, then remove it in once large piece, slice it into squares, and freeze them for use in soups/stews.

thats what I do also.

 

[gussaq]

Has the skin been removed completely? It sounds like there's still skin on it. I always smoke with the skin on, then remove it in once large piece, slice it into squares, and freeze them for use in soups/stews.

 

[gussaq]

Thanks for the reply. Yes, all of the skin has been removed. I get the pork bellies at costco, but I like the idea of getting them with the skin on and removing it after smoking. I'll find a butcher next time. :)

 

[pineywoods]

Thanks for the reply. Yes, all of the skin has been removed. I get the pork bellies at costco, but I like the idea of getting them with the skin on and removing it after smoking. I'll find a butcher next time. :)

The bellies I get at Costco are skin on that's all they carry in the one we shop at

 

[Florida Chris]

The bellies I get at Costco are skin on that's all they carry in the one we shop at

I haven't bought one from Costco in a while but I did read in the news and on here that some time in the past 6-12 months they did all switch to skin on only.

I also thought I read recently that the uproar it created caused some, if not all stores to switch back to skinless.

 

[SmokinEdge]

I've made several batches of bacon and smoking it on my Masterbuild electric smoker. I usually have a 10 pound pork belly that I cut in half before curing, then smoke it at 200 degrees until it reaches an internal temp of 150 degrees. In the last couple of batches, they're developed a thin rubbery rind on the fat cap and I'm not sure why that's happening. Any ideas on what might cause that? I have 20 pounds curing now that I plan to smoke and slice in a couple of days. Any help would be appreciated.

With no pictures from you, it’s hard telling not knowing.

There really is nothing that can create a rubber texture on belly fat. You can get a dry ring on the meat side but this cannot happen on the fat cap. So as for now I’ll say skin that belly. Either before or after smoke, but skin it before slicing.