or Connect
New Posts  All Forums:Forum Nav:

How do I trim?

post #1 of 2
Thread Starter 
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
post #2 of 2
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.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon