How do I trim?

Discussion in 'Smoking Bacon' started by garyt, Mar 7, 2008.

  1. garyt

    garyt Smoking Fanatic

    Got a 7 pound pork belly to make bacon, the skin was removed and I need to know if you trim off some of the fat before curing? Could some one tell me or direct me to a post for instructions. Thanks
     
  2. I only made it once and didn't trim mine. If it's way to much then by all means take a little off before you brine it. You can save it to grind up for sausage making.
     

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