Skinning a slab of Belly

[Tenpoint5]

I was asked if I would shoot a video of how I trim the skin/hide off a Fresh Pork Belly. I normally trim my bellies into thirds. This makes the process a whole lot faster for me. I also do this so the slabs will fit in a 1 gallon Ziploc bag when curing. Please keep in mind that this isn't a major production. It was shot with my phone. NO I DO NOT KEEP THE SKIN TO MAKE CRACKLINS, I THROW THEM AWAY. IF YOU WANT TO KEEP THEM GO RIGHT AHEAD. I DON'T WANT TO!

CLICK ON THE IMAGE TO SEE THE VIDEO

[KyNola]

Nicely done!

[classicrockgriller]

Nicely done!

X2

[Smoke some]

X3

[beefmann]

nicely done

[SouthernSmoked]

Nice video Chris!

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[Smoker John]

Nice job on the vid, thanks

[CoreyMac]

Awesome job with a straight blade knife.  The biggest thing I found with skinning belly is the knife, I can't do it with that type of knife, I can't leave a nice amount of fat. I got a couple of good skinning knives (real good curve in the blade and that made a huge difference)

[RedJada]

 Thanks 10.5, wished you would have posted this earlier. I looked on youtube to see how to do this. I could only find one good video from a chief at a cooking school. He pretty much skinned his with no fat on the skin. http://youtu.be/SsdqRjI5OAE
So naturally, I was worried about taking too much fat and/or getting into the meat. After watching your vid, I feel better how mine came out.  ;D

[SmokinSignals]

That thinner bladed knife worked pretty good.  Will try one of my filet knives next time to see how it works.  Thanks again.

[NePaSmoKer]

You did real good on this Amigo  ;D

[wkahler]

I just order mine with the skin off.................LOL!!!  But i do like your video and also like the time you took to do it!  Sometimes i have to cut some of the fat off once i get the belly from the butcher, but since it is fresh when they butcher on Wednesday it makes it easy enough!

[Sailor]

Thanks for the video Chris.  In the past I have cured and smoked with the skin on and then peeled the skin after the smoke.  Will for sure give your way a try next time I do bacon!

[Tenpoint5]

I just order mine with the skin off.................LOL!!!  But i do like your video and also like the time you took to do it!  Sometimes i have to cut some of the fat off once i get the belly from the butcher, but since it is fresh when they butcher on Wednesday it makes it easy enough!

I normally get my bellies with the skin off as well. However there are those times when you get a whole case of bellies for an awesome price of $1.99 pound. Then you do what you have to do. If making this little video helps 1 or 2 people in making their life easier, or convinces 1 or 2 people that making bacon at home isn't that hard. Than I done good and the video served it's purpose.

[wkahler]

I just order mine with the skin off.................LOL!!!  But i do like your video and also like the time you took to do it!  Sometimes i have to cut some of the fat off once i get the belly from the butcher, but since it is fresh when they butcher on Wednesday it makes it easy enough!

I normally get my bellies with the skin off as well. However there are those times when you get a whole case of bellies for an awesome price of $1.99 pound. Then you do what you have to do. If making this little video helps 1 or 2 people in making their life easier, or convinces 1 or 2 people that making bacon at home isn't that hard. Than I done good and the video served it's purpose.

I agree and you can't pass up that kind of a price thats for sure!  When i get mine from the local butcher they always have more fat cab on them then my ones i get from the 4H pigs we get in the super.  I think it is mainly because they take more of the cap off when they skin the belly out.  My local place butchers pigs every Wednesday so i can get them there whenever if i run out before the 4H pigs are ready.

Just a FYI i added some vanilla to your recipe on my last batch and it gave it a super sweet taste.  We make out own vanilla so it was easy to try and not worry about wasting it LOL!! :o