Im making bacon for the first time and had a few questions. Im pretty seasoned with my smoker and brine etc but not for bacon.
I got a few lbs of fresh pork belly with skin. Looks delicious. But I had a question about trimming it. When Im cutting it into manageable slab sizes there is 2 different kinds of fat. the thick, firm suet like fat which I would expect in the bacon, and the soft slimy fat that I would not think I need. Do I need to get rid of it all? If so thats quite a task since its permeated throughout.
Also a question about the skin. Should I cure and smoke with the skin on then remove it? It seems pretty impossible to take it off now :)