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Bacon rind

IQthere4iamIQthere4iam Posts: 106
edited 5:21PM in EggHead Forum
About to smoke my first bacon in about 7 days and wondering once its done when is the best time ( and how) do I remove the rind?

And has anyone seen a slicing jig, so I can cut even slices by hand?



  • Richard FlRichard Fl Posts: 8,248
    I have cut the rind off the bacon and cut into 1 inch pieces and deep fried for Chicharrón. I have an electric slicer and cut the bacon after resting in frig overnight.
  • Little ChefLittle Chef Posts: 4,725
    I remove the skin prior to smoking (just like skinning a fish filet). Then slice the skin and fry it into chiccarones like Richard FL said. You can leave the skin on if you want to while smoking, but, that is a lot of smoked surface flavor you will be removing after! :( Remove prior to smoking, IMO.
    Don't attempt to cut the bacon until it chills and sets up overnight.
  • IQthere4iamIQthere4iam Posts: 106
    We talking about the same stuff? The rind I mention is a thick almost like carboard underneath the belly.

  • Little ChefLittle Chef Posts: 4,725
    You've got me stumped! Cardboard like? I was talking skin....can you post a photo?? Belly?
  • IQthere4iamIQthere4iam Posts: 106
    It like the bottom of the bottom of the pork belly. White and thick and hard, maybe it is skin? Cant take a pic until its done curing ( all wrapped up)
  • Cactus DougCactus Doug Posts: 341
    LC helped me out with some bacon about a week ago. The skin on my bacon was pretty wrinkly, just get a knife underneath it and cut at a slight upward angle. You will get the hang of it no problem. I still have to post the pics of my cook.
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