Is it better to skin before curing and smoking or after? I am thinking that skinning first would give more contact area for the cure and smoke.
Thanks for the advice.
Hi, that topic has been covered several times in the past. There are bacon makers of both schools. I don't skin mine until after smoking. I've done it both ways and didn't notice a difference. But, that's just my experience. Others will chime in shortly.
Though it is a pain, I always skin the belly first. I've also made them both ways, and I feel you get more smoke flavor by skinning. I get my bellies from a local slaughter house. I once asked the butcher what is the best way to skin the bellies before smoking. He looked at me like I was crazy and asked; "Why you want to do that for? Pull the skins off after smoking". So I smoke a batch with the skins on, and didn't like it as much. So it may be a matter of subjective taste, or preference.
I like to leave the skin on. I don't notice a difference in curing or smoking, and the skin peels right off.
I would skin if adding a seasoning before smoking (pepper or a rub) or if I wanted to make something with the skin.
Quoteor if I wanted to make something with the skin.
Yes, if I have plans for something else that requires boiled skin in the sausage mix then I skin them first and save them up in the freezer. With a good skinning knife it is not much bother skinning before or after.
Thanks for all the suggestions.
I went skin off.
1 Tb. Morton's Tender Quick, 1 Tb. Brown Sugar, and 1/4 tsp. Black Pepper per Lb.
Cured for 6 days in fridge. Rinsed and soaked for 3 hours in water. Dried in fridge over night. Dry rubbed with brown sugar before going in smoker.
1 hour at 150 with no smoke. 3 hours of Pecan at 200. It reached 155 after 2 1/2 hours of smoke. Turned off the heat for the last 1/2 hour of smoke.
Now it is in the fridge till tomorrow. Then it will be sliced and bagged.
Thanks again.