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...
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3/11/14 at 12:57pm