I make bacon from full skin-on pork bellies. Part of the fun after curing and smoking is squaring up the bellies to slice bacon. I usually trim about 3" to square all the way across. All that cut gets cut into little cubes like making burnt ends. The all go in a suck bag and frozen.. fry up a bunch in a cast iron and make soft tacos. Publix sweet cole slaw base, hot salsa, cowboy candy and cheese. I suck at pictures, cause i want to gobble these little suckers down.
