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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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Old 08-19-2013, 05:03 PM   #1
HuskerMan
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Default 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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Old 08-19-2013, 05:36 PM   #2
Peter B
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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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Old 08-19-2013, 07:29 PM   #3
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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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Old 08-19-2013, 07:37 PM   #4
Woodmonkey
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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.

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Old 08-19-2013, 08:02 PM   #5
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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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Old 08-19-2013, 08:26 PM   #6
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Quote:
Originally Posted by IamMadMan View Post
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!
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Old 08-19-2013, 08:39 PM   #7
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Quote:
Originally Posted by Garrett View Post
Now there's an idea!

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Old 08-19-2013, 08:52 PM   #8
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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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Old 08-19-2013, 11:10 PM   #9
Desert Hawg
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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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Old 08-19-2013, 11:28 PM   #10
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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.

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