Making bacon

GrannyX4

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?

stike

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

GrannyX4

Thanks, that was my thought too. What could or should I do with the skin?

stike

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

GrannyX4

Thanks for all the info.

72 and sunny.