Leaving Rind On

[clermont]

    Howdy,

      Has anyone left the rind on through the curing, smoking and cooking process? I've seen where some places sell bacon sliced and ready to eat with the rind left on. How is it? Thanks.

 

[diggingdogfarm]

Sure, you can do that, but I prefer rind off.


~Martin

 

[fpnmf]

I leave it on til it comes out of the smoker..lots of folks do...

http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way

   Craig

 

[wyatt]

I have always loved rind. Was kind of a treat when I was a kid. I tried to figure out how to make that sound less redneck. Oh well...

 

[black]

Originally Posted by S2K9K   [h3]edited post[/h3]

S2K9K
Yesterday at 8:39 pm

Black,
I just wanted to let you know I had to edit one of your posts and delete a link. As per @TulsaJeff and our User Guidelines, offsite links are not permitted to be posted on this forum.
Here is a link to the edited post:

http://www.smokingmeatforums.com/t/139323/stx-turboforce-3000-series-grinder#post_1074283
Thank You for understanding,
Moderator Team

That's OK, edit my posts as you like

 

 

[wyatt]

If you had company and they didn't like the rind, then you went to the crawdad holes with it and used it to run down the hole for bait...

 

[wyatt]

If you had company and they didn't like the rind, then you went to the crawdad holes with it and used it to run down the hole for bait...