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Ready to smoke the bacon

thechief96thechief96 Posts: 1,908
edited March 2012 in EggHead Forum
I had the pork belly under the cure now for a week. I cut off the skin this morning and have it in the fridge to dry out. I will be doing a hot smoke tomorrow. Has anyone else done this and did you find the skin difficult to remove?
Dave
San Jose, CA
The Duke of Loney

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