removing skin from pork belly. (help)

chriscw81 · 01-10-2013, 05:43 PM

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

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

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

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

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?

Dexter-Russell S112-6 Butcher Knife - Amazon.com

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

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

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!

Sent from my Nexus using Tapatalk 2

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!

01-10-2013, 05:43 PM	#1
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	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 edit: i should have mentioned i like to cure my bellies with the skin off rather than curing with the skin on. __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] Last edited by chriscw81; 01-10-2013 at 05:59 PM..

01-10-2013, 05:53 PM	#2
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	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...... Butchery demo at A.I. - YouTube __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

01-10-2013, 05:56 PM	#3
Dirtbuddy is one Smokin' Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada	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. __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]

01-10-2013, 06:32 PM	#5
Rover24 Full Fledged Farker Join Date: 07-29-09 Location: Sacramento, CA	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. __________________ 22" WSM, Brinkman Smoke N' Pit "He Hate Me" & Various UDS Parts

01-10-2013, 06:38 PM	#6
realspaazz Take a breath! Join Date: 08-21-10 Location: Lake Worth, Florida	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. __________________ 18.5 WSM, a Copper Weber 22" OTS, a thai fire bucket, and a large Big Green Egg.

01-11-2013, 07:44 AM	#9
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	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 ?

01-11-2013, 07:46 AM	#10
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	Sharp knife and do it while it is warm if you are curing with the skin on. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

01-11-2013, 08:08 AM	#11
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Slice it with skin on then take skin off each piece

01-11-2013, 08:12 AM	#12
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	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 __________________ Out. Again.

01-11-2013, 09:13 AM	#13
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	Thanks for the advice everyone! I really appreciate it! Sent from my Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

01-11-2013, 12:08 PM	#14
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	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! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.