remove skin or not

[hybridcx]

so i am going to be doing some bacon here in a week. i picked up a 15 pound belly this am. I am going to do maple cure. but it came skin on, i have heard both sides of leaving it on and removing after smoking, and i have seen guys who slowly remove it. my concern is that the skin will take up the cure and flavor rather than the meat if i leave it on. so i guess i am just looking at suggestions what people prefere as this is my first time doing bacon.

[Gizmo]

I guess the best suggestion is to try both and see which one you like or if you find a difference in flavor or texture.  The skin is much easier to remove post smoke.

[drunknimortal]

The skin comes off pretty easy after its smoked. I've got some curing now, the butcher asked if I wanted the skin removed so I let him do it. Going to have him do it from now on.

[Habanero Smoker]

Though the curing action is slower through the skin and fat, when it is fully cured the flavor and cure should be equally distributed.

As mentioned above, try it both ways. You have a 15 pound slab, and I generally cut my full slabs into thirds.

For me the difference comes into play when you smoke the bacon. I prefer to smoke my bacon skinless, though it is a pain to remove it prior to curing. Smoke can only penetrate so far, 3/8 - 1/4" deep. I feel removing the skin after the bacon has been smoked, you are removing a good deal of the smoke flavor.

[viper125]

x2  Can't see curing one side. Dont believe cure gets very far through it. But that's just my opinion. Also makes a good snack! LOL

[3rensho]

Cure mine skin on and remove after smoking.  Never had a problem with cure penetration.

[Quarlow]

It was a rare treat for us growing up but mom would buy bacon with the rind on. She would slice it and cook it with the rind still attached. We loved it like that. Damn, I am going to get some today. I haven't had it for probably 30 years. Look what you started. LOL

[hybridcx]

Hobenero smoker thanks for the break down, I am going to do 2 skin off ( as I think I will like it better) and one skin on.. And see if I noticed a difference.

The butcher offered to remove the rind for me but he would have to charge me labor?? I said no thanks, can't really complaine though it's a small farm butcher shop and the only one that can get me slab bacon in this town...

[Ka Honu]

I remove the skin before curing for all the reasons above and then freeze it until I have enough to make pork rinds.

[devo]

If you don't know what to do with the skins watch this

http://www.youtube.com/watch?v=ERTmzdWr3yo

[Ka Honu]

If, on the other hand, you want to make them at home (without frying) ...

   • Cut the rinds into 4 by 4cm pieces
   • Place in a pan of boiling water for 10 minutes
   • Allow to cool, then place in the fridge until the skins feel 'dry' approx 2 hours
   • Preheat the oven to 220c(425f) and place the rinds on a baking sheet. Season and place in the oven
   • Turn the oven down to 180c(350f) and cook for about an hour (until crisp). You will need to drain the fat a couple of times.
   • Let them cool and add more seasoning, if needed.

[Habanero Smoker]

hybridcx;

It is a pain to remove the skin. The place I get my bellies from won't skin them for me. What I do is semi-freeze the bellies first. It makes skinning them a little easier.

[devo]

Here is a really great video on how to skin pork bellies

http://www.youtube.com/watch?v=SsdqRjI5OAE

[hybridcx]

Thanks for the tips and the videos... Now my cure should be here in a day or so then I'll get them going....

[SiFumar]

I really didn't think removing the skin was that hard.  I prefer it off for smoking.  I smoked the skin then made fried pork rinds out of them.