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Making bacon

GrannyX4GrannyX4 Posts: 1,479
edited January 2012 in EggHead Forum
I got my pork belly today and I'm going to attempt to make bacon. I think I have a pretty good idea how to do it but I can't figure out why you would brine and smoke the belly and THEN cut off the skin. What is the reasoning behind that? Why not just cut it off now before the brine?
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !

Comments

  • stikestike Posts: 15,597
    the rationale for cutting the skin off is that it is 'easier' to do so while it is warm/hot.

    well.  after trying to hold scalding hot pork skin and fat between to fingers while working a knife in the other hand....
    gotta say, nope. it's not 'easier' in my book.

    i skin now before i cure and smoke it.  it will cure fine with skin on, but i take it off.

    i also don't like the idea of cutting off one entire side of 'smoke'  smoke doesn't penetrate at all, no how.  so no smoke flavor will get beneath the skin.  i want smoke, so i skin it first, then cure/smoke
    ed egli avea del cul fatto trombetta -Dante
  • GrannyX4GrannyX4 Posts: 1,479
    Thanks, that was my thought too. What could or should I do with the skin?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • stikestike Posts: 15,597
    edited January 2012
    image
    make cracklins. or at least,  roasted pig skin.  take it off in one piece.  roll tightly and sliver off thin pieces from the roll.  cut them to pieces a couple inches long.

    i tried them in the regularoven for 225 or so for a few hours.  delicious, nothing but salt.  house smelled like pig fat for a while though.

    now i add some rub if i want, and do them outside.  maybe hit it with smoke too.  let them go forever til they get crunchy.  they'll keep at room temp for a while, if they last that long
    ed egli avea del cul fatto trombetta -Dante
  • GrannyX4GrannyX4 Posts: 1,479
    Thanks for all the info.

    72 and sunny.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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