I just bought my first pork belly today and plan to begin the cure process tomorrow. The recipe I have says to leave the skin on, my dumb question is does the skin ever get taken off?
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I do quite a bit of bacon. My suggestion is take it off. It will cure much faster. It has to be removed at some point in the process, so I think it should be removed first. You will be happier with your finished product. JMHO
Good Luck
Gary I.
Good Luck
Gary I.
quote:Originally posted by Wisconsinite:
does the skin ever get taken off?
As usual, there's two sides to every story.
Stick to the directions of your cure. By leaving the skin on the shrinkage will be reduced. If you prefer to remove the skin, do so after the cure or if you plan to smoke the belly remove after smoking it will be less difficult. Many like bacon with the skin on, if you prefer you can remove it after slicing. The skin can be used to make your own cracklin's or rendered for lard.
Thank You Gary I & Mr. T. For my first batch I cut the belly in half and will try it both ways.
I cure and hot smoke with the skin on. When I take all the pieces off the smoker, I let it cool just enough to handle. A lot of times I can start to fillet the skin off of one corner and pull by hand. Or, sometimes I just fillet the whole piece of skin off depending on how neatly it's pulling. It is very easy to get it off after smoking. I cure my bacon for 10 to 14 days and am not sure if I would pull it sooner even if I took the skin off beforehand. Would like to know your results.
I have a week to go before I can smoke my next batch. Then I am doing another belly for the family visiting for Xmas. Good luck!
I have a week to go before I can smoke my next batch. Then I am doing another belly for the family visiting for Xmas. Good luck!
Vicki B,
Thanks for your insight and comments. I am only 4 days into my curing process, so have a ways to go. I am anxious to try my 1st batch, It's almost like waiting to open presents Christmas day
I have two batches curing, each has the same cure, but then I used Maple Sugar for one batch and Brown Sugar for the other. The Zip-Loc bag of Maple Sugar batch leaked some of liquid, do you think I should add more cure or will it be fine? It still has some liquid in there and I flip it daily.
Thanks Again
Thanks for your insight and comments. I am only 4 days into my curing process, so have a ways to go. I am anxious to try my 1st batch, It's almost like waiting to open presents Christmas day
I have two batches curing, each has the same cure, but then I used Maple Sugar for one batch and Brown Sugar for the other. The Zip-Loc bag of Maple Sugar batch leaked some of liquid, do you think I should add more cure or will it be fine? It still has some liquid in there and I flip it daily.
Thanks Again
If you stll have a couple of tablespoons in there u should.be fine.
I am always anxious to try mine. Although I dont change the recipe. I do .eed to try maple syrup. Although come to think of it, the syrup is more.expense.here in NJ. Youll have to tell me if there is a big flavor difference. I dont mind spending the $ if.it really.improves the flavor.
I am always anxious to try mine. Although I dont change the recipe. I do .eed to try maple syrup. Although come to think of it, the syrup is more.expense.here in NJ. Youll have to tell me if there is a big flavor difference. I dont mind spending the $ if.it really.improves the flavor.
Vicki,
I actually bought Maple Sugar from Trader Joe's, it was the cheapest I could find $4.99 for 6 oz. If you don't have a Trader Joe's nearby you may able to buy on-line. I will let you know if I can taste a difference.
I actually bought Maple Sugar from Trader Joe's, it was the cheapest I could find $4.99 for 6 oz. If you don't have a Trader Joe's nearby you may able to buy on-line. I will let you know if I can taste a difference.
Got one not too far. I usually buy mine for around $23 for 32 oz so I guess that's not too bad. Looking forward to your results.
Vicki
Vicki
quote:Originally posted by Vicki B:
Got one not too far. I usually buy mine for around $23 for 32 oz so I guess that's not too bad. Looking forward to your results.Vicki
Vicki - you should check Trader Joe's out.
Our day-to-day household syrup is TJ's organic 100% pure Grade B (Canada). We get a 12 oz. bottle for around $6. They also carry Grade A as well as a blend of organic pure maple syrup, organic agave nectar, and organic evaporated cane juice. I believe the blend is around $4. We've never had the Grade A, but the Grade B and the blend are excellent products, especially considering the price.
I will check it out next time I am in that area. That would be a better price.
Sorry for the delayed post on my first batch of bacon and no pictures, but it turned out very good, if I had any complaint it is that the apple wood smoke was a bit different than I expected, but I used home trimmed apple branches, that actually were not really wood, but the shoots. They were dry, just not nice pieces of wood. My next batch is curing and I should be able to smoke by next weekend. Thanks to all for the advice and tips.
Win. How was your saltiness? Sometimes you can fry a little piece up after curing and if it's too salty, soak the cured belly before smoking. Also, When I do a large batch, I try to have my processer or butcher remove the skins. If you can buy the bellies without skins, it's a lot less per pound. The one butcher shop in SC would sell them to me for the same price 2.25/LB, skinned or not, as they used the skins to sell cracklins. Merry Christmas.