Smokin-It User Forum!
Recipes => Bacon! => Topic started by: Walt on February 22, 2016, 09:16:32 PM
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Yesterday, I cold smoked a 5lb slab of belly useing pecan, for 6 hours, after a week in the dry cure. Warm smoked useing pecan for 2 hours until IT 150. I removed the skin trying to keep the fat on the bacon & the skin clean. The bacon turned out great.
Today, the skin was cut into, roughly, 2 inch squares. Then placed on a seafood rack and put in the smoker @ 210 for 6 hours. The jerky fan was used for the entire smoke / dehydration.
Tomorrow, I will deep fry the pecan smoked & cured rinds & enjoy them with some recently ripened venison basturma & breasola.
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I can't wait to see the results Walt! I hate to waste good pig skin.
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Definitely can't wait to see how this turns out! I love pork rinds, and starting with smoked skin should be a real treat! Hmm... that gives me an idea!
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No pictures of the final result. Fried them up until they puffed up and were floating, a minute or two. Salted them and let cool so they drain and get brittle. Great smokey flavor. Disappeared very rapidly. Will do every time I make bacon, from now on.