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Old 09-21-2012, 05:07 PM   #1
The_Kapn
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Default 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
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Old 09-21-2012, 05:40 PM   #2
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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
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Old 09-21-2012, 05:47 PM   #3
gtr
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I remove the rind 'cause I like to hit the bacon all over with cracked black pepper before I smoke it.
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Old 09-21-2012, 05:50 PM   #4
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The smoked rind makes great seasoning for greens and such southern dishes. Also, it's easier to remove after the bacon is smoked.
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Old 09-21-2012, 06:40 PM   #5
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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.
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