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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-19-2013, 05:03 PM | #1 |
Full Fledged Farker
Join Date: 08-05-12
Location: Wahoo,Ne
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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. |
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08-19-2013, 05:36 PM | #2 |
On the road to being a farker
Join Date: 04-30-13
Location: Hicksville, NY
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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.
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08-19-2013, 07:29 PM | #3 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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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.
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08-19-2013, 07:37 PM | #4 |
Full Fledged Farker
Join Date: 01-09-10
Location: Melbourne, Florida
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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.
http://www.greeneggers.com/index.php...101545&catid=1v |
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08-19-2013, 08:02 PM | #5 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I have the butcher trim it the skin off for me and then I use it to wrap venison roasts prior to cooking.
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08-19-2013, 08:26 PM | #6 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Now there's an idea!
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08-19-2013, 08:39 PM | #7 |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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08-19-2013, 08:52 PM | #8 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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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 ***!
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Thanks from:---> |
08-19-2013, 11:10 PM | #9 |
Full Fledged Farker
Join Date: 05-17-12
Location: Buckeye, AZ
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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.
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:tumbleweed: |
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08-19-2013, 11:28 PM | #10 |
is one Smokin' Farker
Join Date: 06-02-07
Location: Chico, Ca
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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.
NUTZ
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