Skin on or skinless for smoking pork belly?

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berger

Newbie
Original poster
Jul 20, 2008
29
10
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. 

Thoughts?
 
Last edited:
Originally Posted by themule69  

Are you going to cure it?

Happy smoken.

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