I have made some DEE-Licious buckboard bacon and this is probably my 10th time doing so (using pops brine method) and I'm wondering something about the frying. I have tried what seems like every method and no matter what I do the fat on the bacon just will not render out at all. I'm using boned pork butts from costco for my BBB if that makes any difference.
Can you guys help me out? What would make it not render at all?
For reference I slice thin (less than a quarter inch usually) and the BBB is usually 25% fat. I wet brine, fry test, soak if necessary then let it sit in the smoker for 4-6 hours with the pellet smoker going. Is it too wet when I smoke it?
Edit: I also pre-cook it as well. Forgot to mention that.
Can you guys help me out? What would make it not render at all?
For reference I slice thin (less than a quarter inch usually) and the BBB is usually 25% fat. I wet brine, fry test, soak if necessary then let it sit in the smoker for 4-6 hours with the pellet smoker going. Is it too wet when I smoke it?
Edit: I also pre-cook it as well. Forgot to mention that.
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