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Our shop's pork belly yield went from 65% to almost 80% after we changed our trimming method.
We used to trim the skin and fat off first, but a guy from a shop in Kansas City told us to leave it on during the initial smoke. We switched to that about three months ago and the difference in usable meat is huge. Is leaving the skin on for the whole cook really the best way, or are we just getting better bellies now?
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amy_cooper462mo ago
So you're leaving the skin on the whole time now? We did the same thing after our yield was all over the place. I mean, it just holds everything together so much better, the meat doesn't curl up as bad. Idk the science but our waste went way down, like we stopped having those weird dried out corners. Maybe it's just me but that Kansas City guy is onto something.
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leor832mo ago
Honestly that's a crazy jump. Makes me wonder if the bellies themselves are just way better quality now.
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