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Exactly. I've even been slightly burned on the fingers while removing the skin, but it separates so much more easily when it's just out of the smoker.

I don't, myself. I smoke all of it, then separate the skin after smoking. When i have three or four bellies worth of skins, the wifes makes pork rinds. Its kind of neat being able to tell exactly what batch you made when eating them. Makes the house smell pretty good, too.

Thanks, that pretty much confirmed what I had thought.  Thanks for the refresher on the mold, as well as the treatment to help prevent it.  All great information! Tom

I made my first batch on Tuesday (first time using my stuffer, too), and part of your comment may have answered my question: After you've packaged them, how do you store them, and how long should they be good for?  I left mine set overnight in the fridge, then vacuum packed them the next...

It turned out pretty well, I have pictures to post.  Unfortunately, I haven't been able to try them after the smoking process.  Hopefully, in about a week I'll be able to post the taste-test.

I'll let you know on this one.  It's my first jalapeno bacon of any sort.  The method I'm using is a dry cure, rather than a brine, so my guess is that the flavor and heat will be a little more intense than if I had brined it.  I had tried wet curing some garlic/pepper (belly) bacon, and the...

Well, I started two 5# loins on their way to Canadian baconhood this evening.  I used my dry cure, same as for a 5 pound belly slab, but I found something that made the application a lot easier: I mix my Instacure #1 and Kosher salt together in the Magic Bullet until it is powdered finely...

Okay, smoked up the "Apple Pie" bacon today, didn't turn out too bad.  Sampled a little off of the end before putting it away to rest, so I won't make "firm" adjustments to the recipe just yet.  At this stage, I'll say it needs maybe one more TBS of Allspice. Rinsed and Ready Just placed in...

May I humbly suggest adding BBB?  I'm pretty sure I've figured it out (buck-board bacon), but it took a little bit.  If I'm wrong, could you please tell me what it is? Thanks, and it's a great list!

Thank you.  I had looked through some threads before I had joined up, and once I lifted the lid, and saw that color, I was a happy smoker. I'm almost certain there will be a list of cheeses for me to pick up and smoke after this.   And, there might be a batch of Almonds that went in right after...

Well, this is my first attempt at cold-smoking cheese.  Although I'm not a fan of cheese, the wife is, and she loved an Amish-style smoked pepper jack I brought home years ago.  Since I think I've figured out my AMNS, I decided to give it a whirl.   First, I needed to "re-purpose" a small...

I'll be doing some cheese up for the wife this weekend, as well.  Thinking of mesquite or hickory for pepper jack cheese.   Thanks for the additional tips.  I'll give these a shot this weekend, and let you know the results.    

It is the AMNS dust smoker.  I will try your suggestion, and now that you have mentioned it, I recall seeing something about that on the website for the smoker.  Thanks for the tip!

Well, I started the first batch of my "Apple Pie" bacon.  Basic method was as follows: 5# Pork Belly 1/4 Cup Kosher Salt 1 TSP Pink Salt 1/2 Cup (Generous) Dark Brown Sugar 2 TBSP Un-ground Allspice. Ground the Allspice in a Magic Bullet, mixed all the dry materials together, and rubbed...

Hope this is in the right spot.  I received my new smoker tray Friday, have the initial burn-off complete, and tried a run at cold-smoking some almonds w/Hickory dust.  It seemed to burn well, two rows lasted for a little more than 3 hrs., but it didn't seem to have the depth of flavor that...

I'm not sure which post author you are replying to, but when I did mine, I cured it for 7 days, flipping the bag every day.  You could probably get by with every other day from the various sources I've read.  I smoked mine at 190° for 4 hours, internal temp just under 140°.

That sounds like an interesting (and tasty) time.  What area are you from?

Hi, I've been smoking meats for a little over a year, so still wet behind the ears, some.  Recently started gathering materials to do some smoked Hungarian and Polish sausages, and decided to browse the forums.  Once I started doing that, I decided to sign up.  Some other hobbies include...

Looks great!  I decided to do the same thing over the Christmas holidays, and smoked it up on the 26th of December.  I used a dry-rub, and let it cure for about 7 days, flipping it daily. 5# Slab of pork belly before cure: Brown Sugar Cure: Garlic Pepper Cure: Out of the Smoker...