Buckboard Bacon second question

Doug in Eggmonton · July 2009

Here's my loin weighing in at 7.7 lbs

The question is do I want to take that fat cap off before curing or not?

Thanks

Doug

vidalia1 · July 2009

I cut mine in half and take a small amount of fat cap off..not much though.

Doug in Eggmonton · July 2009

I took CWM's advice and took the fat cap off, it's curing even as we speak.

Thanks

Doug

Grandpas Grub · July 2009

I like having some fat in the BBB. It does add flavor but doesn't need to be eaten.

GG

NoVA Bill · July 2009

Hey Doug,

I have a 7.5 lbs butt curing and should be finished on Wed. Then I'll do the rinse, soak and cook. It should be interesting the final product we come up with.

Big'un · July 2009

Sorry, I just saw this post. I absolutely take off the fat and the silver skin. Otherwise you have to trim each piece as you eat it, and the silver skin is chewy. It will also accept the cure better if it doesn't have permiate through all the fat.

Buckboard Bacon second question

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