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HuskerMan 08-19-2013 06:03 PM

Pork belly...Rind on or off?
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.

Peter B 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.

Teamfour 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.

Woodmonkey 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.

IamMadMan 08-19-2013 09:02 PM

I have the butcher trim it the skin off for me and then I use it to wrap venison roasts prior to cooking.

Garrett 08-19-2013 09:26 PM


Originally Posted by IamMadMan (Post 2594398)
I have the butcher trim it the skin off for me and then I use it to wrap venison roasts prior to cooking.

Now there's an idea!

Yellowhair42 08-19-2013 09:39 PM


Originally Posted by Garrett (Post 2594435)
Now there's an idea!


nucornhusker 08-19-2013 09:52 PM

OP, where did you get those prices from?

I'd vote skin off. If you want the rind for cracklins, go for it. Trimming the skin off of a belly is a pain in the ***!

Desert Hawg 08-20-2013 12:10 AM

Skin on. Trim it off when the smoking is done and the bacon has cooled. You can save the skin to add to sausage recipes.

yelonutz 08-20-2013 12:28 AM

I smoke mine with the skin on. The skin will peel off (after smoking) like the membrane on ribs. Then freeze the skin till you make a pot of beans.


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