Thread: Bacon Question?
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Old 12-02-2012, 02:55 PM   #1
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Join Date: 05-21-11
Location: Athens, Georgia
Default Bacon Question?

So I finally got my first pork belly. It came with the rind on still. I was thinking I needed to remove it before I cured and smoke the belly. We have a set of dull kitchen aid knives, and after about 10 min wrestling with this thing I decided to go look for a video of how to do this. Well what I learned is too just leave the skin on till after I smoke it. Is this correct? I went ahead and put my cure on it, so I hope it's okay to do it this way.

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