Post by: DaveMonti on December 23, 2017, 01:00:26 PM
I picked up a pork belly at Cash and Carry. It is a 5.5 lb belly labeled "IBP Pork Belly". I am going to give my own bacon a try, and I've researched quite a bit on prep and curing.
I realize that taking the skin off the belly is part of the prep process, but it's not necessarily easy. My belly seems to be "dimpled" on one side with meat on the other, so I'm assuming the dimpled side is the skin side. However, I'm wondering if the skin has already been removed. The dimpling looks like a machine has "shaved" off the belly skin.
Is it possible that the belly is skinned already? While it looks like there is a definite 'layer" on what is the skin side, I'm wondering if it is just a thick layer of fat.
I'll try to post a picture of a cross section and the dimples.
Thanks for any advice.
Dave
Post by: 92xj on December 23, 2017, 01:11:36 PM
Post by: NRA4LIFE on December 23, 2017, 01:18:43 PM
Post by: carpsniperg2 on December 23, 2017, 01:22:27 PM
Post by: DaveMonti on December 23, 2017, 01:23:11 PM
It's always a learning experience the first time!
Dave
Post by: pianoman9701 on December 23, 2017, 01:43:32 PM
Skin is on cash and carry bellies. I'd highly recommend, next time, buying a belly from Costco. They are the best prepped bellies I've found, even from local butchers. Take out of package, wash and put on your cure, no knife work needed at all on the Costco belly.
If you have an Asian market nearby, they have the best pricing on good quality pork bellies. They're also skinned. Make sure to get some Yeo's Sesame oil for cooking while you're there. I use it for everything in the fry pan. high smoke point and adds great flavor.
Post by: DaveMonti on December 23, 2017, 03:35:41 PM
Post by: KFhunter on December 23, 2017, 04:20:39 PM
Thanks for the replies. There doesn't seem to be a color difference between what is clearly fat and what might be skin. The attached photo is of a cross section and the dimpled top layer. I have peeled off the top layer a bit (and took some of the meat and fat layers below it!), but I think I have to be very careful to get only the top layer off.
It's always a learning experience the first time!
Dave
That's not skin, it's dimpled because the skin was pulled off forcefully instead of being skinned off with a knife.
Post by: Whitpirate on December 23, 2017, 05:27:54 PM
Yeah that.Thanks for the replies. There doesn't seem to be a color difference between what is clearly fat and what might be skin. The attached photo is of a cross section and the dimpled top layer. I have peeled off the top layer a bit (and took some of the meat and fat layers below it!), but I think I have to be very careful to get only the top layer off.
It's always a learning experience the first time!
Dave
That's not skin, it's dimpled because the skin was pulled off forcefully instead of being skinned off with a knife.
Post by: Blcktaildreamer on December 23, 2017, 05:38:42 PM
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Post by: Jim/WA on December 23, 2017, 06:15:12 PM
Post by: DaveMonti on December 23, 2017, 10:52:17 PM
Blacktaildreamer, what is your brine recipe?
Post by: Blcktaildreamer on December 24, 2017, 09:40:03 AM
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Post by: mossy8352 on December 24, 2017, 09:49:29 AM
https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/makin-american-style-bacon-scratch
It is a good site go to tested recipes and then to the bacon section, happy smoking!
Post by: Gobble Doc on December 26, 2017, 07:25:55 PM
Thanks for the replies. There doesn't seem to be a color difference between what is clearly fat and what might be skin. The attached photo is of a cross section and the dimpled top layer. I have peeled off the top layer a bit (and took some of the meat and fat layers below it!), but I think I have to be very careful to get only the top layer off.
It's always a learning experience the first time!
Dave
That's not skin, it's dimpled because the skin was pulled off forcefully instead of being skinned off with a knife.
Do you remove any of that top layer of fat before curing or would you cure as it is shown in the picture?
Post by: KFhunter on December 26, 2017, 07:31:42 PM
Post by: Gobble Doc on December 27, 2017, 04:00:54 PM
rinse and cure, unless its too thick then I'd trim
Thanks.