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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...