Pork belly question

[Smoke some]

Just picked up 11lb pork belley and going to try out that maple cured recipe.
wanted to know if its better to cure it with skin on or off?

[OU812]

Just picked up 11lb pork belley and going to try out that maple cured recipe.
wanted to know if its better to cure it with skin on or off?

You will get better penetration of the cure and smoke with the skin off

[RAF128]

The one I did had the skin removed before I bought it.   IMO with the skin on it will take longer to cure.   I don't think the cure will penetrate the skin.   I know it was mentioned in the recipe and the skin was removed prior to smoking if I remember correctly.   As I said I made it and so far everyone that's tried it like it.   When I run out, I'll do it again.

[oakville smoker]

I have done about 40 pounds with the skin on
Getting the skin off is a chore but as with anything there is a nack to it

Having said that, I have 20 plus pounds in the fridge curing now with the skin on
Thought I would try it this way this time as it seems to be easier to get the skin off post cure
I am letting this cure 7 days in vac pac
Stay tuned, going to be interesting

[Smoke some]

Thanks for the reply's
I went with taking the hide off this time.
Skined out fairly easy, it's sitting in the fridge waiting for cure to do it's thing
now.

[Slamdunk]

I've got 5 pounds with skin on in the cure now. will be doing it this w/e and will most likely take the skin off before it goes in the smoker.

Better penetration of smoke hopefully

[Habanero Smoker]

I semi freeze the slab and use a butcher's skinning knife. Search around, I believe I got mine for under $15.00.

[oakville smoker]

I smoked my bacon Saturday and let rest in the fridge until yesterday
I pulled the skin off ( it was so much easier ) than uncooked
It took me a 10th of the time it usually does to get the skin off raw
I have a thing about paying someone to do something that I can do myself, funny that way
Cure penetration was excellent

I cooked up the off cuts for bacon bits for ceasar salad but the bits never made it to the salad
My guests ate the fried bits in ecstasy and screamed for more

This bacon must be damn good

[Tenpoint5]

OS I always get my bellies with the skin off. I must be lucky because they never charge extra for taking it off. Have you cut your skin into smaller pieces and tried deep frying them? Pork Rinds with some hotsauce drizzled over them are pretty tough to beat.


Good to hear your bacon turned out most excellent!

[ArnieM]

I got my belly from my butcher.  He gets it with the skin removed, cures and smokes it.  He says the penetration is better.  I'm not really in a position to give an 'expert' opinion myself but the butcher has been doing it for over 30 years.

[oakville smoker]

10.5

I have tried it and its good, maybe too good
The firrst time I just deep fried them
I saw something on TV last week where the rind is boiled prior to frying and gives a softer / fluffier finished product
I think I may have to pull some of this out of the freezer for Masters weekend from some bellies back in December and give it a try

Beer and pork rind and the Masters, what could be better on a Sunday ?
Well, if I can figure a way to watch the NASCAR race on picture in picture, that will be perfect
Just not sure my golf buddies will be too happy about that....   but then again it sucks to be them !