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Pork Belly Skin Removal
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QDude
Posts: 1,052
I am planning on curing and cold smoking some pork bellies. Should I remove the skin before the curing process? Thanks.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
Comments
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When hot smoking, I remove the skin after smoking while it is hot (easier to remove). I never cold smoked but I would be tempted to remove it before to keep as much smoke as possible. The only possible benefit I can see of removing the skin after curing is that *maybe* it could be a little less salty.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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I would remove it to get an even smoke coverage.
North Texas
XL and Small BGE
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Remove it if you are cold smoking.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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I cold smoked a belly with skin on and removed after the smoke and saved skin to flavor other cooks down the road and the bacon was the best I have eaten2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Its weird when they have nipples.
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Have your butcher remove it . He will do it faster cause he is used to working on them. How ever you can also do it. I always remove before a cold xmokeJefferson .GA.Been egging since 1985 on a medium egg
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I also leave skin on for cold smoke or hot.I cook. I eat. I repeat. Thornville, Ohio
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How long on the cold smoke? I am breaking down a pork belly tomorrow and will be smoking it in 2 weeks. Planning to do a hot smoke, but maybe set a piece aside and cold smoke.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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I cold smoked two pieces each about 5.5 lbs with skin on for 7.5 hours using hickory pellets in an amaze-n-smoker and feel I got just the right amount of smoke. Temps outside were just below freezing and the internal temp of my Large egg never broke above 50°I cook. I eat. I repeat. Thornville, Ohio
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Load that amaze to the gills and let her smoke away. Usually get about 10 hours of smoke out of it depending on the pellets you use. I'm curing some vanilla Bourbon (makers mark) bacon right know and will be cold smoking 5 pounds next SundayJefferson .GA.Been egging since 1985 on a medium egg
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Just for note, I loaded mine to the top with LumberJack 100% Hickory and after 7.5 hours it had not quite consumed 1/3 of the pellets.I cook. I eat. I repeat. Thornville, Ohio
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Charlesmaneri said:I cold smoked a belly with skin on and removed after the smoke and saved skin to flavor other cooks down the road and the bacon was the best I have eaten
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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Remove it before you smoke them. That way the smoke gets all sides. Remember the smoke only gets in about a 1/16 of and inch so you want to get all sidesJefferson .GA.Been egging since 1985 on a medium egg
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