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House Bacon

Jared_Kent_JWU_58505

What is everyone's take on removing the skin from pork belly before curing for bacon? Also, do you prefer a dry cure or a brine for making bacon? Thanks

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lockgavin

I just ordered a masterbuilt smoker and will be making some more bacon in the near future. Dry cure for me.

I was wondering what is everyone take on cold vs. hot smoking? I've only ever done hot in the past, but after a while in the freezer (5lbs doesn't move extremely quickly with just me eating it) the bacon takes on a old taste to it.

Also, does anyone let it hang in the fridge (or somewhere) for a bit after it's smoked? If so, how long and in cheese cloth or just on it's own? Does that concentrate flavour similar to dry age?

Brendan_Lee_56950

Plus you can make some chicharrones with it

FrankM_3301

For me, skin off, dry cure

seijoed

Take it off - for cleanliness reason, I prefer dry, then I don't to any brine really besides eq. Same principle works really well for pork butt bacons.

Jared_Kent_JWU_58505

Thanks!

Brendan_Lee_56950

I take it off and I have only ever done a dry cure but I suspect that it would be equally good with a brine.