Someone remind me--bacon rind??

The_Kapn · 09-21-2012, 04:07 PM

I cook a fair amount of bacon and have always smoked it with the rind on.
"Just because" the best I can remember.
Then, I trim the rind off an throw it away cause I have no use for it.
Just did that for a small 2 piece smoke.
Tomorrow it will be sliced and finished up.

Seems logical that to take if off first would help the smoke penetration--but what do I know?

Suggestions from folks who smoke bacon ??

TIM

smokestack · 09-21-2012, 04:40 PM

I leave the rind on and remove it when I slice it. Then cut the rind up into thin slices and fry it up crispy. "Real bacon rinds" good for snacking on and make great dog treats

gtr · 09-21-2012, 04:47 PM

I remove the rind 'cause I like to hit the bacon all over with cracked black pepper before I smoke it.

chad · 09-21-2012, 04:50 PM

The smoked rind makes great seasoning for greens and such southern dishes. Also, it's easier to remove after the bacon is smoked.

realspaazz · 09-21-2012, 05:40 PM

If you can get your belly without the rind it makes things easier. I remember when I worked in a butcher shop and we got a batch of rind on bellies. After we smoked them I had the job of peeling them. There must have been at least 120 sides of bacon. I peeled and snacked on the rind all morning long. It was bacon loveliness. I did not need lunch that day. Next week, same deal. After that they came in already peeled again, so I lost that task.

09-21-2012, 04:07 PM	#1
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Someone remind me--bacon rind?? I cook a fair amount of bacon and have always smoked it with the rind on. "Just because" the best I can remember. Then, I trim the rind off an throw it away cause I have no use for it. Just did that for a small 2 piece smoke. Tomorrow it will be sliced and finished up. Seems logical that to take if off first would help the smoke penetration--but what do I know? Suggestions from folks who smoke bacon ?? TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

09-21-2012, 04:40 PM	#2
smokestack Full Fledged Farker Join Date: 08-19-07 Location: northeast pa Downloads: 0 Uploads: 0	I leave the rind on and remove it when I slice it. Then cut the rind up into thin slices and fry it up crispy. "Real bacon rinds" good for snacking on and make great dog treats __________________ WSM NBBD Lang 84 w/warmer UDS slowly in the works

09-21-2012, 04:47 PM	#3
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I remove the rind 'cause I like to hit the bacon all over with cracked black pepper before I smoke it. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

09-21-2012, 04:50 PM	#4
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	The smoked rind makes great seasoning for greens and such southern dishes. Also, it's easier to remove after the bacon is smoked. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

09-21-2012, 05:40 PM	#5
realspaazz Full Fledged Farker Join Date: 08-21-10 Location: Lake Worth, Florida Downloads: 0 Uploads: 0	If you can get your belly without the rind it makes things easier. I remember when I worked in a butcher shop and we got a batch of rind on bellies. After we smoked them I had the job of peeling them. There must have been at least 120 sides of bacon. I peeled and snacked on the rind all morning long. It was bacon loveliness. I did not need lunch that day. Next week, same deal. After that they came in already peeled again, so I lost that task. __________________ 18.5 WSM, Green Weber Genesis320, Cast iron firepit(w/grill), and a Copper Weber 22" OTS