Thread: Bacon Question?
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Unread 12-03-2012, 09:02 PM   #6
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Originally Posted by chrischandler71 View Post
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.

I leave the skin on and remove it before slicing ......

Next buy a boneless butt and cure it. Then roll, tie, and smoke it.... Makes great buckboard type bacon for sandwiches on bagels or rolls.
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