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-   -   removing skin from pork belly. (help) (http://www.bbq-brethren.com/forum/showthread.php?t=151253)

chriscw81 01-10-2013 05:43 PM

removing skin from pork belly. (help)
 
So i've been getting my pork belly for bacon with the skin on and i'm not very good at removing the skin without hacking the belly all up. any brethren out there have any tips or tricks to get the skin off without messing up the belly or removing much fat? i've been looking for videos and pictures online and cant find much. is there a certain type of knife that works best. maybe a certain method?

i havent had any home cured bacon in about 2 or 3 weeks and im going through withdrawals :sick:

edit: i should have mentioned i like to cure my bellies with the skin off rather than curing with the skin on. :mrgreen:

chriscw81 01-10-2013 05:53 PM

can anyone tell what kind of knife is being used in this video? it seems like a knife with a rounded cutting edge would work better......


Dirtbuddy 01-10-2013 05:56 PM

I take mine off after smoking it while it's still warm and it just pulls right off. Just start one corner with a knife then using your hand pull it off in one sheet.

chriscw81 01-10-2013 06:00 PM

Quote:

Originally Posted by Dirtbuddy (Post 2324250)
I take mine off after smoking it while it's still warm and it just pulls right off. Just start one corner with a knife then using your hand pull it off in one sheet.

i guess i should have mentioned that i prefer to remove the skin before i cure the belly. i usually buy belly with the skin already removed but it hasnt been available like that lately.

Rover24 01-10-2013 06:32 PM

I use a fillet knife and a whole lot of patience. I try to find a corner that is loose as an easy starting point and grab it with a paper towel, pull back lightly and use a bunch of small cuts to slowly work the skin off of the fat layer.

I recently haven't found enough patience enough to do it, so I've been curing and smoking them skin on...they are easy to remove after smoking. They are even easy to remove (similar to tearing the membrane off of a rack of ribs) if they've fully cooled after smoking.

realspaazz 01-10-2013 06:38 PM

Using a skinning knife works best. The one in the video is a bit different, but this one is a good knife:
http://www.smkw.com/webapp/eCommerce...er/F46536.html

The skin is rather tough, so you are running your knife right up against it. It is mostly a "feel" thing... practice will help. Cutting the little finger holes like in the video works great.

chriscw81 01-10-2013 07:09 PM

Quote:

Originally Posted by realspaazz (Post 2324276)
Using a skinning knife works best. The one in the video is a bit different, but this one is a good knife:
http://www.smkw.com/webapp/eCommerce...er/F46536.html

The skin is rather tough, so you are running your knife right up against it. It is mostly a "feel" thing... practice will help. Cutting the little finger holes like in the video works great.


i guess i need to get myself a skinning knife. what are your thoughts on using a butcher knife like this one?


do you think the skinner knife would really work a lot better than a butcher knife with a curved edge? i ask because i have a $50 gift certificate to cabelas that i could use but they only have the butcher knife. thanks for help, by the way

Dirtbuddy 01-10-2013 09:38 PM

Quote:

Originally Posted by Dirtbuddy (Post 2324250)
I take mine off after smoking it while it's still warm and it just pulls right off. Just start one corner with a knife then using your hand pull it off in one sheet.

Quote:

Originally Posted by chriscw81 (Post 2324255)
i guess i should have mentioned that i prefer to remove the skin before i cure the belly. i usually buy belly with the skin already removed but it hasnt been available like that lately.

Ahhh copy that!

Others have given you good advise.

captndan 01-11-2013 07:44 AM

In the video the first knife is a straight boning or 'fillet' knife. The next one is a 7 inch curved boning knife. That's what I use. I have never seen a belly skin come off that easy. Trick photography ?

Smoking Westy 01-11-2013 07:46 AM

Sharp knife and do it while it is warm if you are curing with the skin on.

jestridge 01-11-2013 08:08 AM

Slice it with skin on then take skin off each piece

deepsouth 01-11-2013 08:12 AM

check out this post from a thread i just posted about pork belly, relating to the skin....

http://www.bbq-brethren.com/forum/sh...7&postcount=17

chriscw81 01-11-2013 09:13 AM

Thanks for the advice everyone! I really appreciate it!




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chad 01-11-2013 12:08 PM

I'm with others: patience and a SHARP knife will get it done. Keep the blade going towards the skin, too. Like you do when you filet a fish. Good luck. I've got to order some pork belly soon!


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