Pork Bellies

Krakowska · Post by **Krakowska** » Thu Dec 12, 2013 17:05

Thanks Ray, looking forward to the final product. Much Appreciated, Fred

Cabonaia · Post by **Cabonaia** » Thu Dec 12, 2013 17:06

Krakowska wrote:Question: Leave skin on or take off?

I think most people leave it on. That's what I do. It gives you a bonus as once it has been smoked you can use it in beans, or whatever. You still get good smoke penetration.

Krakowska · Post by **Krakowska** » Thu Dec 12, 2013 17:12

Thanks Cabonaia, when we bought "slab bacon" when I was a kid I remember the "rhine" was still on. Much appreciated, Fred

Chuckwagon · Post by **Chuckwagon** » Thu Dec 12, 2013 18:14

Be sure to post some photos of your bacon Fred. We might all just show up for breakfast at your house!

Best Wishes,
Chuckwagon

Post by **redzed** » Thu Dec 12, 2013 20:31

I am convinced that smoking with the skin on improves the flavour. And it's easier to remove after smoking than before. I always save the skin and use it to cover cabbage rolls when baking them. Yum!

Krakowska · Post by **Krakowska** » Thu Dec 12, 2013 22:18

Yes Red, Was thinking if I left the skin on I would use it when I make sweet sour cabbage I would just toss it right in there. Thanks to EVERYONE for their help and input.

Hey Ross, got a batch of Your roll/bread recipe rising in the oven now. Will make some Kaiser/hard rolls tonight. Made pizza with it last week. PERFECT for pizza, only thing missing was some wild mushrooms (shaggies or pinkies) we use to pick back up north in Buffalo.