When I was growing up on the farm we would pull the pork belly out of the smoke house after a week and trim off the large fat only pieces for fried fatback. The rest of the pork belly would go back in until it reached the right smoke content and texture to be sliced into bacon. I would take the extra time to trim the rind off of the bacon before I cooked it. The rind would be soft fried and used for seasoning in peas and beans.
When I was growing up on the farm we would pull the pork belly out of the smoke house after a week and trim off the large fat only pieces for fried fatback. The rest of the pork belly would go back in until it reached the right smoke content and texture to be sliced into bacon. I would take the extra time to trim the rind off of the bacon before I cooked it. The rind would be soft fried and used for seasoning in peas and beans.
ReplyDelete'Bet it was d.e.l.i.c.i.o.u.s! :o)
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