How do I trim?

[garyt]

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

 

[jerseyhunter]

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.