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Question on bacon

post #1 of 2
Thread Starter 

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...

post #2 of 2

texas.gifHello 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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