Originally Posted by igallant
So here it is before the skin is off. It is cooling right now. Cooked at 200-225 for 5 hours. Ended up a little over 150f.
I am still trying to get a slicer off CL. In the meantime i am going to remove the skin and let it cool over night to slice tomorrow...
Does anyone know a good way to use the skin?
You can use the skin to season beans and greens.
I do my bacon a bit differently.