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When I buy pork belly for bacon my butcher asks me if i want the skin off or on. Most people say to buy it with the skin on then cut it off at home. Why should i pay 2.50 a lb. for skin? Wouldnt it be better to just have him take it off?
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sigpicSmoke meat, not crack
Sullys bangin' ass jerkey-
Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links- -
Yes. But it' prolly cost a bit more.Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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Even more than the weight of the skin?sigpicSmoke meat, not crack
Sullys bangin' ass jerkey-
Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-Comment
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More per pound, your butcher is not going to loss money on the lost weight, plus a little for the effort.Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!Comment
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Either way it's worth it. Skinning a pig that is not hanging is a pain in the Arizzzz.Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!Comment
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Man! They get ya no matter what. ThxsigpicSmoke meat, not crack
Sullys bangin' ass jerkey-
Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-Comment
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I have never actually skinned a pig while "hanging".. its not like beef. As for Skinning a belly, its really not that hard, and you can use the skin to make Pork Rhine's, or dog treats if your dogs are ok with eating the smoked pig skin. if you don't have a lot of knife experience, and the Butcher is going to charge ya .10/lb on top of the price / lb the belly is, and then give you the skin with it also (in other words, a .10/lb skinning fee) then go for it :)Comment
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I get mine without the skin (Rind).
If I was going to use it for something, I'd buy the skin too.
My Butcher charges a little more per pound, but not much.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Learn to skin it. Not hard. Fry it out to pork rinds...dust with MH...delicious!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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I always get my jowls and bellies with the skin on. Trim them out my way.
Scrape the excess fat off, tan the pieces and make a nice pair of gloves or mittens.Comment
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