Removing skin from belly

Former Member

I just prepped my first pork belly for making bacon, and had a heck of a time getting the skin off! I tried using a knife and running it horizontally across under the skin but had a very hard time keeping it at a uniform depth. Next time, I was thinking about maybe throwing it in the freezer first to give me more control, or...any suggestions?

9/18/079:09 PM

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Former Member

When I use beef for jerky or chili I always throw it in the freezer for 20 minutes or so. It cuts like a dream. Pork belly, if unsalted should take a similar amount of time. Also, if you lay the pork belly skin side down on the cutting board and use a fillet knife just as you would to skin a fish helps to make the cut uniform.

9/19/078:10 AM

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