Question on bacon

Discussion in 'Roll Call' started by bigmeat5242, Mar 11, 2014.

  1. I'll be making bacon for the first time later this week, and the top portion of the pork belly seems to have a ton of fat on it ... I'm guessing this is to be expected ... my question is does anyone every trim some of the fat off either pre-smoking or post-smoking ?  Also, the belly has been curing for about 10 days, does anyone season the belly further before throwing it on the smoker?  Thanks much...
  2. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   




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