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Rind or Rindless

post #1 of 3
Thread Starter 

Hi all

I have just introduced myself in Roll Call and came straight here lol

Quick question

If I want to make rindless (skinless)  bacon, should I dry cure with the rind on and then remove it, or remove it after its cured?

thanks in advance



post #2 of 3

I started my 1st Bacon curing this A.M. took the skin off so the cure could penetrate easier

post #3 of 3
Thread Starter 

Yeh, now I wasn't sure if that would allow it to penetrate too much and make it too salty.....guess ill find out in a few days lol

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