Re: Curing previously frozen pork belly?
Posted: Thu Apr 14, 2016 7:51 pm
Here's my advise for skinning belly. First, sharp knife. Second, the free hand must always stay behind the knife. With the skin facing up, start slicing with long strokes at the corner. When you are about two inches in, you should be able to grab the skin with your free hand and pull on it. Use the last inch of your knife and angle it upwards. You should be able to push the knife towards the end away from you. Adjust your free hand to follow to maintain tension on the skin (never in front of the knife). If you have too much of the knife trying to cut, you will need too much force. Try not to saw (sometimes can't be helped). Fourth, no beer until you are done.