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Bacon Gurus

post #1 of 4
Thread Starter 
Belly is finally thawed. The Spokane area is not blesser with having a lot of butchers. Called around, rindless bellies were $4@pound and up. And nobody had any available. Paid $2.20 a pound for a frozen belly with the rind on. Which leads me to my asking for advice on rind removal...any suggestions?
post #2 of 4
I am not a bacon guru but a good sharp knife and go slow.
post #3 of 4

It's a lot like fileting a fish.  C farmer is right: GO SLOW.  Start in one corner and work your way to the middle, start in the next corner and work your way to the middle, and so forth and so on.  Try to leave the fat on the belly and get as close to the skin as possible.  It is not easy but worth it.  GO SLOW.

 

And once you get the skin off don't throw it out.  Make Chicharrón: http://www.wikihow.com/Make-Chicharr%C3%B3n

post #4 of 4
Thread Starter 
Quote:
Originally Posted by Bama BBQ View Post

It's a lot like fileting a fish.  C farmer is right: GO SLOW.  Start in one corner and work your way to the middle, start in the next corner and work your way to the middle, and so forth and so on.  Try to leave the fat on the belly and get as close to the skin as possible.  It is not easy but worth it.  GO SLOW.

And once you get the skin off don't throw it out.  Make Chicharrón: http://www.wikihow.com/Make-Chicharr%C3%B3n
Chicharron...that was the plan. Another member here has a recipe posted for them. But thanks for the link, I forgot to save Davids...
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