Skinning a Pork Belly

[smokerdean]

Well, yesterday I picked up a pork belly at my regular source, Lee Lee Market, a great international source. They have pork bellies with and without bones and lots of them. The last time I picked one up, I asked the butcher if he would cut off the skin and he did. This time, this butcher said he would, but he would have to cut the belly in half to make it easier. I said no, that I would do it myself (I didn't want my belly cut to pieces....). I had only done one skinning in the past and it was just okay. I watched the video from the forum again and this time I picked up on something. He was using a broader knife, whereas I used a fillet knife. I switched to a chopper-like blade (don't know what its really called; see the pic) from our Henkel collection, hit it with the steel and proceeded. It worked better than the fillet knife (don't know exactly why) and I picked up on a technique that helped me trim the skin with less fat removed.....I watched the skin and kept it so that I could see light through it, opaque-like, as I worked the knife along. I found it helped me remove less fat with the skin. Just a technique that worked for me.

[Richtee]

Yeah..I would not think a Chef's knife (that's what it is) would work well. Too much friction. OTOH, it WOULD help keep your cut line straighter. As you gain experience with knives, go back to the fillet.

[Mark R]

I mostly use a sharp paring knife, and a "butcher" or "meat" knife. But mostly the paring knife, closer to the skin and better control.

[smokerdean]

Yeah..I would not think a Chef's knife (that's what it is) would work well. Too much friction. OTOH, it WOULD help keep your cut line straighter. As you gain experience with knives, go back to the fillet.

But there isn't much friction there if all you are using is the edge. If you look at the video, that is closer to what he is using; that's where I got the idea. I know it just felt better for me from using the fillet knife.

[Bearcarver]

I get mine skinned from the butcher.
A butcher shouldn't have to cut a belly in half to skin it--LOL!!!

However I cut mine in pieces small enough to fit in zip locks.

When I do it myself I use a fillet knife, but I use that knife for dang near everything. Must be from the thousands of fish I have filleted in my first 50 years.


Bear

[Richtee]

But there isn't much friction there if all you are using is the edge. If you look at the video, that is closer to what he is using; that's where I got the idea. I know it just felt better for me from using the fillet knife.

Guess I did not see the vid. OK... well whatever works I suppose. If it was easier... do it that way

[butcher]

Well, yesterday I picked up a pork belly at my regular source, Lee Lee Market, a great international source. They have pork bellies with and without bones and lots of them. The last time I picked one up, I asked the butcher if he would cut off the skin and he did. This time, this butcher said he would, but he would have to cut the belly in half to make it easier. I said no, that I would do it myself (I didn't want my belly cut to pieces....).

LMAO!!! Must have been a rookie!! LMAO

[smokerdean]

Guess I did not see the vid. OK... well whatever works I suppose. If it was easier... do it that way

This was the video I was talking about, Rich. The knife he's using looks to me more like the chef's knife I used, but not exactly. For me, the chef's knife I used was easier.


http://www.youtube.com/watch?feature...&v=SsdqRjI5OAE

[mulepackin]

Looks like a short butcher knife to me in the vid. You use what is comfortable and works best for you. That is why several of us are using fillet knives for boning knives. They work well, and feel better to us. Good luck on this one.

[butcher]

This was the video I was talking about, Rich. The knife he's using looks to me more like the chef's knife I used, but not exactly. For me, the chef's knife I used was easier.


http://www.youtube.com/watch?feature...&v=SsdqRjI5OAE

the knives he is using...

brand name is Swibo, http://www.wenger.ch/skinning-knife-...-2-029-013-000 great butcher knives, I have been using their boning knives for years
The first knife he is using is a Skinning knife, one that would be used on Kill Floors for skinning beef, Second knife he picks up a little way through is the bonning knife, I Skin belly's the same way