Bacon question

[Ethan G]

I bought two small 1.5 lb pieces of pork belly today. Should I remove the skin before curing, after curing, or after smoking? I'm not intending to use the skin for anything if that helps. Thanks in advance!

 

[MartinF DiggingDogFarm]

There's no right answer, it can be done any of those ways.
It is, however, usually easier to remove it after curing and smoking, but if you have a very sharp knife, it's no so much of a chore to remove it before.


~Martin

 

[Ethan G]

Thanks Martin.

 

[Geir Widar]

I prefer to leave the the rind on, and eat it together with the rest of the bacon, but if you want to remove it, I'd do so before smoking. The rest of the bacon will get a smokier taste because of the area that is exposed to smoke.

I'ts not difficult to remove, using a sharp, but not too sharp knife. If the knife is razor sharp, so it cuts the rind like butter, it is better to use a duller knive, where you can angle the blade against the rind and make the blade follow the rind as you cut it away. It only takes a few seconds with some practise.

 

[Jon Des.]

I like to remove first, just for better curing and smoking. I wish they sold it skinless.

 

[MartinF DiggingDogFarm]

Here's how it's done with a sharp knife....proper knife angle is the secret......

~Martin

 

[Stefan B]

I do it after smoking.
When still warm use a sharp knife to start removing it then i just use my hand and pull it off in one clean piece. I then save it a foodsaver it in various sizes and use in soups and stews. Just finished slicing up 8lbs a couple days ago.