Hi All,
Made my first attempt at PBBE using a combo of techniques learned/linked from here. Came out pretty good. Gonna keep working on it until I find the perfect flavor combo for my palate.
The biggest issue I had was buying the belly. First time buying one. I called my local butcher, asked if they could have a 3 to 4 lb boneless slab ready for me to pickup. I also asked if they could remove the skin for me. "No problem," said they.
I showed up at the prescribed time and picked up my package (also had a rack of ribs) and noticed that the belly slab was frozen. Didn't think too much of it.
When I opened it after I got home, sure enough, skin was still on. Also, it wasn't a very good belly. Thinner on one side, and one end of it was all fat and skin with no meat.
Getting the skin off was a PITA, even with a nice, sharp knife. I'd rather not do that every time. In the end, after I thawed it, removed the skin, and got it all cubed up, it was all fine and well, but I probably had a pound of waste off a 4 lb slab. (I know pork fat and skin isn't "waste", just an expression...please don't send letters).
My question is: Is it unreasonable to ask the butcher to remove the skin for me? If I call ahead to a butcher should I have to stop and unwrap and inspect everything before I pay for it? Do I just need a better butcher? I'm in something of a butcher desert, and people seem to love these local guys, but I've yet to have a great experience with them.
Thanks for your advice.
Made my first attempt at PBBE using a combo of techniques learned/linked from here. Came out pretty good. Gonna keep working on it until I find the perfect flavor combo for my palate.
The biggest issue I had was buying the belly. First time buying one. I called my local butcher, asked if they could have a 3 to 4 lb boneless slab ready for me to pickup. I also asked if they could remove the skin for me. "No problem," said they.
I showed up at the prescribed time and picked up my package (also had a rack of ribs) and noticed that the belly slab was frozen. Didn't think too much of it.
When I opened it after I got home, sure enough, skin was still on. Also, it wasn't a very good belly. Thinner on one side, and one end of it was all fat and skin with no meat.
Getting the skin off was a PITA, even with a nice, sharp knife. I'd rather not do that every time. In the end, after I thawed it, removed the skin, and got it all cubed up, it was all fine and well, but I probably had a pound of waste off a 4 lb slab. (I know pork fat and skin isn't "waste", just an expression...please don't send letters).
My question is: Is it unreasonable to ask the butcher to remove the skin for me? If I call ahead to a butcher should I have to stop and unwrap and inspect everything before I pay for it? Do I just need a better butcher? I'm in something of a butcher desert, and people seem to love these local guys, but I've yet to have a great experience with them.
Thanks for your advice.
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