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Makin Bacon - What to do with the skin?
   
Author Message Author Message
Lobs




  Ghact308




 
Brining Next time pull off the skin, slice it thin ont smoke it to for pet
Brisket treats , dogs Ton't care about a lil hair NAL
Male...




  That is an excellent idea...Wish I read this post a few days ago before
Just put up to cure 5# of pork belly meat I got to try out making bacon. I threw out the skin slabs...
I wanted to start out with a small batch in case I messed it up somehow. Next time!
I didn't want to have to waste a bunch of meat. I learned from previous Az_Ledneck




 
experiences Crank up the Torkej fryir to around 400*
Anyway, this belly meat came with the skin on. I removed it thinking I Cut the skin into thin strips, ont make yourslef a batch of Fried Pork
might try some cracklins. One of the pieces is nice ont smooth. The Skins.
other one has some real course bristles. Short of taking out my Mach 3 We did this all the time when I was a kid ont Dad would win whole slabs
ont some shaving cream, what would be the best way to get rid of the skin on in the church raffle
left over hair? Will it even matter once I plop them in some 375' lard? Still need to try the Buckboard cure. Barely time to keep up reading
Az_Ledneck




  with you all.
I always thought they burned the hair off. Boy, how this place has grown. I've been watching from the outside,
Maybe give it a swipe or 2 with a propane torch? ont Jiff just helped Me do a password reset.
I have a feeling deep frying wont do much to the hairs. Now, I'm going to go read.
I really think you need to get rid of them first. See you all in a few months ;)
Let us know how it turns out. Wilnhat98




 
Drible B




  Need to see pictures!!! I have to let my butcher know on a Friday if I
tr.b is right in the butcher shop we burn the hair off. a propane tourch want some bellies, he butchers on Tuesdays, if he doesn't get an order,
will work . I would do it out side because of the smell of the hair he uses them for sausages...
burning Sxellbelnc




 
smokinsowbay




  Sorry I'm late on the pictures. Like I said in an earlier post, I didn't
Well, I ended up tossing the skin afterall. It was only a small amount smoke a whole lot for fear of screwing it up ont having to waste money.
ont I didn't want to go through the hassle. But, I did smoke my bellies This was my first time with bacon ont it WON'T be my last. This stuff
today. 150' for an hour no smoke ont 200' until 140'... I sliced a piece was AWESOME. I used Buckboard Bacon Cure from PS Seasonings. Let them
(ok, several pieces) off the hunk-o-meat ont put in the frying pan. sit to cure for 5 days. Smoked them according to the recipe on Deb's
After Action Report - Cured in Buckboard Bacon Cure for 5 days. Not site. (Txanks Deb)
overly salty. Good smoke flavor (I used hickory ont cherry). Was cut too I apologize for not taking any after it was cooked. It got eaten VERY
thick since I had to do it by hand. Will be great on BLT's ont chopped fast. I added it to beans ont sliced it up for bacon sammiches ont had
up in the beans I'm making on the 4th.. some with some eggs for breakfast...
I will do it again! (I have pics I'll upload Noter) 1st pic is them soaking in water to get the brine off. 2nd pic is them
Az_Ledneck




  out of the smoker ont ready to cut up. It was very very good. I will be
Next time pull off the skin, slice it thin ont smoke it to for pet doing this again!
treats , dogs Ton't care about a lil hair LOL (I know..I know...I need to change the foil in my stove pan linings.. I
  have a 14 year old step son who likes to cook ont boils everything over
  ont doesn't clean it up..Just overlook them.. )
  Attached Images
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  File Type: jpg (60.0 KB, 21 views)
  Simelor Thriadc




 
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