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How do I trim?

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garyt

garyt

Smoking Fanatic
Original poster
Apr 6, 2007
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Got a 7 pound pork belly to make bacon, the skin was removed and I need to know if you trim off some of the fat before curing? Could some one tell me or direct me to a post for instructions. Thanks
 
I only made it once and didn't trim mine. If it's way to much then by all means take a little off before you brine it. You can save it to grind up for sausage making.
 
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