- Dec 13, 2015
- 47
- 11
I'm trying my hand at bacon for the first time, and am just following a recipe to the letter, but there are some things it doesn't mention and I wondered what the experts' takes are.
1) I noticed that there seems to be a membrane on the non-skin side, much like that on ribs. Should I have removed this before curing it? I didn't notice it so much until I just took it out of the fridge after a week cure. If I should have, should I remove it before the smoke?
2) I've seen some discussion here, but wondered what everyone did with the skin? Based on what I read on here, I left it on (did not cure it - only the meat side and edges) was going to smoke with it on and skin down, and then will cut it off before slicing my bacon and storing it.
Thanks!
1) I noticed that there seems to be a membrane on the non-skin side, much like that on ribs. Should I have removed this before curing it? I didn't notice it so much until I just took it out of the fridge after a week cure. If I should have, should I remove it before the smoke?
2) I've seen some discussion here, but wondered what everyone did with the skin? Based on what I read on here, I left it on (did not cure it - only the meat side and edges) was going to smoke with it on and skin down, and then will cut it off before slicing my bacon and storing it.
Thanks!