Pork Bellie with the skin still on

[jrolston]

I have a quick question today. I was putting some bellies in some ziplocks with cure and after I did 4 of them I noticed that the skin is still on them. Can I cure it that way and cut it off when I take it out or do I need to take the skin off before I cure it? Thanks a lot for your help.

[Jerod Broussard]

Welcome to the Pit!!!


""If the skin is still on the belly, remove it and use it to make cracklins. It is sometimes hard to tell if it is still there. It is usually a darker tan color compared to creamy colored fat. You should be able to make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won't like the texture. Removing the skin can be tricky. Sometimes you can grip a corner and with a knife and peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife.""

The above info is found on the following page.

http://amazingribs.com/recipes/porkn...m_scratch.html

[EdF]

Sharp filet / boning knife (flexible).

If you're making traditional Chinese char siu with it, you want to leave the skin on, so you can crisp it up good. Part of the effect!

[GadjetGriller]

Love me some Cracklins!! (I am in the south after all!!) but great info on the thumbnail test Jerod Broussard Makes it easy to figure out!!

[MBMorgan]

Welcome from Colorado ... (and +1 for what Jerod Broussard pointed you to) ...

[Shane Rakow]

Welcome from Nebraska! You can do either, remove or let it be. The rind will be a bit harder with the rest of the bacon strips being softer. If you leave the rind on, simply slice through the rind only, not the fat or meat, at about 3/4 inch intervals. This will allow for your bacon to fry up without curling as bad. Similar to crosshatching a ham.

[jrolston]

Thanks a lot for all of your help on this subject!! I really appreciate how all the members are a great help. Thanks again from South Dakota

[fuzzydaddy]

Welcome jrolston! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thank you.

[HorseDoctor]

There are lots of recipes out there that call for leaving the skin on and removing it after hot smoking. It's easier to remove then cause the fat is softened by cooking. Time will allow cure it to penetrate the slab with skin on, but I think both seasonings and smoke will do their job better with skin off. I buy already skinned belly when I can.

[EdF]

I'm pretty sure I've done it both ways - been a few years. Whatever it was I did, it came out great!