Skin on or Skin off?

Started by Phone Guy, March 10, 2011, 11:03:26 AM

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Phone Guy

#15
March 18, 2011, 12:02:22 PM
Smoked the bacon last night. First.... removing the skin after the smoke is very easy as it peals away taking no fat with it. It isn't as visually appealing on that side after the skin comes off but after it's sliced who cares? I cooked a small sample of each, the plain cured bacon if good but the peppered and the Maple are outstanding. I will get the Hobart slicer out tonight and get it sliced and packaged.

MidKnightRider

#16
March 19, 2011, 08:19:58 AM
Phoneguy, thats it the skin just pulls off after smokeing while still warm.
WHAT no pictures?
Just cookesd up some myself this morning.
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Phone Guy

#17
March 24, 2011, 10:18:35 AM
I have another 15lb belly thawed and I will put the cure on tomorrow. I will take photos and do what I can to post them.
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