Skin on or skinless for smoking pork belly?

Discussion in 'Meat Selection and Processing' started by berger, Jul 13, 2013.

  1. berger

    berger Newbie

    I've got access to a variety of options.  Which do you think is best?

    "Single rub" unsalted, skinless for $3.07 a pound

    Unsalted, skin on for $2.66 a pound

    Both of these are a refrigerated, vacuum sealed pack.

    For frozen, I can get:

    Skin on $2.88 a pound

    Skinless for $5.78 pound.

    I am thinking I wanna go fresh, frozen meat sucks usually.  I'm going to smoke it and do a variety of sliders including one with pimento cheese melted over it, one glazed with a Carolina mustard/vinegar/pepper sauce and am still experimenting on the third option. 

    Last edited: Jul 13, 2013
  2. Skin off I don't think it makes much differance if it is frozen or fresh.Are you going to cure it?

    Happy smoken.

  3. berger

    berger Newbie

    I don't think so.  Just going to give it a rub and let it sit for a few hours.  Not looking to make bacon as much...
  4. Remember to post a Qview.

  5. ralph clyburn

    ralph clyburn Newbie

    What is the usual time for pork belly. smoking that is.. doing this for the first time.
  6. ralph clyburn

    ralph clyburn Newbie

    which is better, I'm still looking for best way to smoke the pork belly, most likely skin on.what's the time limit
  7. jbills5

    jbills5 Meat Mopper

    If you are not making bacon and pulling it, treat it like a pork butt.  Got to IT of 200-205.  If you want to do something like cube, you are probably good at 190-195 IT.

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