Hi,
I'm looking into trying to make my own bacon for this year, I've never tried before but from looking at the process of making bacon, it doesn't seem too difficult. I do have a few questions I thought I would ask to be clear as to the correct method when making bacon:
- Is it possible to leave the rind on the pork belly or do you have to remove it? I know a place when I buy a slab of bacon that sells with the rind on. Or does the rind on the pork belly have an effect when their being smoked. It looks more rustic looking with the rind. Maybe it helps keep the bacon fresh?
- I'm going to cold smoke the pork belly with Hickory wood chips, How many hours should I smoke them for? Or do I just smoke them until they reach a certain color and firmness?
Any suggestions would be greatly appreciated!
Thank You
Mike