Our shop's pork belly yield went from 65% to almost 80% after we changed our trimming method.

Ray Jackson · 2026-03-11T21:10:04.956868+00:00

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?

amy_cooper466mo 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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barnes.mary7mo ago

Kansas City guy's method seems solid, but 80% yield sounds almost too good.

4

leor837mo ago

Honestly that's a crazy jump. Makes me wonder if the bellies themselves are just way better quality now.

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