I've got 2 slabs of belly that I'm going to apply cure to this weekend. I'm going to use Tenpoint's recipe. Here's my question, since I'm going to cure it with the skin on, do I apply the cure to both sides or am I wasting my time applying it to the skin side? Thanks in advance.
you can either leave the skin like most do if your doing a wet cure, if your doing a dry cure remove the skin... the skin removes easier after the bacon has been cooked,,, however it also can be removed fairly easy with a fillet knife with a sharp edge
I've done it both ways. The last several times I've taken the skin off before curing because I get a better smoke flavor that way
Maybe I wasn't clear enough on my original post. I do plan on leaving the skin on. With that said, can I apply my dry rub to the meat side only or do I have to apply to the skin side as well?
Here my thought on this. Just apply on meat side, pig skin is thick and very tough stuff so you would be wasting your time. I would put a weight on the belly's to help the cure penetrate the meat since your only curing one side.
Devo, that's exactly what I was thinking. That's why I was asking. It won't be any problem to weigh them down. I'm not in a hurry either. I can always let them set an extra day or three if needed. Thanks!
You should apply the cure on both sides. The conventional way it to apply more to the skin/fat side, but I've found that and even application on all sides works well. I've never used weights, but be careful on how you use them when only curing an small amount. When meat is compressed too much, and can slow down the rate of osmosis. Also, don't forget to overhaul (flip over and redistribute any juices in the bag) the bacon daily.
Take your fillet knife and remove the skin, then rub in the cure mix.
Easy peasy
yup and easy
This is an interesting thread as I am going to try bacon for the first time in about two weeks. I am also going to use Tenpoint's recipe. So to bring up another question. Can I save the skin to make pork rinds? If I go this route, should I remove the skin first or let it ride in the smoker for additional flavor?
Yes you can save for chicharones.
I found it easier to slice off before smoking, this way i get smoke on the slab, if you cut the skin off after smoking you dont have smoke after skin removal
Thats how I do it.
Quote from: rcger on February 09, 2013, 09:11:39 AM
Maybe I wasn't clear enough on my original post. I do plan on leaving the skin on. With that said, can I apply my dry rub to the meat side only or do I have to apply to the skin side as well?
:) The man wants the skin on.
Thats how i do it Thats how i do it Thats how i do it Thats how i do it Thats how i do it Thats how i do it
Ya thats how I do it to Ya thats how I do it to Ya thats how I do it to Ya thats how I do it to
Skin off. Did my first skinning on this one as my friend brought it to me that way. Take your time and you can do it. I must admit I did watch a few youtube videos to help me out.
(https://lh3.googleusercontent.com/-4jChlHtAntY/UPgxRk-khaI/AAAAAAAAEw4/Qfaxj7XnFdc/s640/DSC_0082.JPG)
Thanks to everyone who weighed in. I always appreciate ALL comments!!!
the recipe I initially followed specified that I put full seasoning on both sides (I poked some small holes through the skin though to ensure the flavor could penetrate at least a bit). Smoked it with the skin on and then cut it off before slicing. I used a recipe, sort of, found on here for the 36lbs I setup today. I left the skin on for all of those too. Maybe next time I'll try it with skin off to see the difference.
Quote from: CaptnTony on February 10, 2013, 06:02:23 PM
the recipe I initially followed specified that I put full seasoning on both sides (I poked some small holes through the skin though to ensure the flavor could penetrate at least a bit). Smoked it with the skin on and then cut it off before slicing. I used a recipe, sort of, found on here for the 36lbs I setup today. I left the skin on for all of those too. Maybe next time I'll try it with skin off to see the difference.
Cure and salt will penetrate the skin and fat, though at a slower rate then through muscle tissue. I remove the skin prior to curing about 90% of the time. I find it pains taking, but for smoking purposes I feel you get better smoke flavor all around. YouTube has several videos on how to make skinning the belly easier. I partially freeze the belly, then use a skinning knife.