Question on bacon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

bigmeat5242

Newbie
Original poster
Mar 11, 2014
10
10
St. Louis, MO
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...
 
[h3]
texas.gif
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.   
[/h3][h3]  [/h3][h3]Gary[/h3]
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky