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Bacon rind

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IQthere4iam
IQthere4iam Posts: 106
edited November -1 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?

Thanks!
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
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    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.
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  • Little Chef
    Little Chef Posts: 4,725
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    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.
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  • IQthere4iam
    IQthere4iam Posts: 106
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    We talking about the same stuff? The rind I mention is a thick almost like carboard underneath the belly.

    Thanks
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  • Little Chef
    Little Chef Posts: 4,725
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    You've got me stumped! Cardboard like? I was talking skin....can you post a photo?? Belly?
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  • IQthere4iam
    IQthere4iam Posts: 106
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    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)
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  • Cactus Doug
    Cactus Doug Posts: 341
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    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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