Gonna get my first pork belly to make bacon tomorrow. Is rind on or off preferred? I can get rind on for around $2.95 and rind off for around $3.25.
Also does that seem like a fair price? One place I called wanted $6.50 a lb.
08-19-2013 06:36 PM
I would buy it with the rind and then I would carefully trim it off. Cure and smoke the rindless belly for bacon and use the rind to make cracklings.
08-19-2013 08:29 PM
First, those are good prices since all pig product prices have increased lately. I just bought a belly for $2.99/lb where it was $2.49 a few months ago. Second, having removed the skin from many a belly, I would gladly pay the extra amount for skinless belly. Unless you have a very sharp knife and patience it is tedious to remove the skin without removing a portion of the valuable fat.
08-19-2013 08:37 PM
I buy them bellies in an oriental grocery store in Orlando Fl and running about $2.49 skin on. I just cut it off and make cracklins.