Bacon Gurus

Discussion in 'Bacon' started by inkjunkie, Jan 26, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    Belly is finally thawed. The Spokane area is not blesser with having a lot of butchers. Called around, rindless bellies were [email protected] and up. And nobody had any available. Paid $2.20 a pound for a frozen belly with the rind on. Which leads me to my asking for advice on rind removal...any suggestions?
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I am not a bacon guru but a good sharp knife and go slow.
  3. It's a lot like fileting a fish.  C farmer is right: GO SLOW.  Start in one corner and work your way to the middle, start in the next corner and work your way to the middle, and so forth and so on.  Try to leave the fat on the belly and get as close to the skin as possible.  It is not easy but worth it.  GO SLOW.

    And once you get the skin off don't throw it out.  Make Chicharrón:ón
    Last edited: Jan 26, 2015
  4. inkjunkie

    inkjunkie Master of the Pit

    Chicharron...that was the plan. Another member here has a recipe posted for them. But thanks for the link, I forgot to save Davids...

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