I've made bacon once before from Swift belly slabs from the grocery store. Came out amazing. Trying again with a whole packaged belly from US Foods chefstore cut into quarters. I've checked and double checked that it says skinless, but the bumpy texture on this is nothing like the others before. It feels very tough and thick.
It's out of the cure now and resting in the fridge before it is peppered and smoked. Do I need to do any trimming of this or is it good to go?
by wirecatz
2 Comments
If it says skinless it should just be the fat.
You can tell if it’s skin when you look at the edge there is a definition where the skin ends in the fat begins
Definitely not skin. Skin will get a lot dryer than that and won’t have that texture or anything remotely similar until you have crisped it and the skin starts to bubble and pop.