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#5875839 - 08/12/15 06:13 PM Tryin homade bacon for first time. Need help
rtrull37 Offline
Woodsman

Registered: 01/23/06
Posts: 126
Loc: lubbock tx
Got a 10 lb belly.....do I need to take the skin off to cure or does it matter?

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#5875875 - 08/12/15 06:33 PM Re: Tryin homade bacon for first time. Need help [Re: rtrull37]
bill oxner Online   content
THF Celebrity

Registered: 11/03/09
Posts: 46048
Loc: Katy-Fulshear
My daddy and many others left the skin on. I still remember eating the rind.
_________________________
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill









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#5876666 - 08/13/15 08:59 AM Re: Tryin homade bacon for first time. Need help [Re: rtrull37]
PMK Offline
THF Trophy Hunter

Registered: 09/10/12
Posts: 7148
Loc: Central TX (Gtown/Austin)
either way. We used to have bacon with rind on all the time, salt pork too. We used to do all our own butchering but my dad usually handled certain parts like the bacon. I remember using a 55 gallon barrel full of water over a roaring fire that we would scald the pigs in, then scrape them down to remove the hair OR we would just completely skin them out.

I also recall my mother taking the rind off of the raw bacon, cutting into little strips and frying them to make cracklins ... she would also put partially cooked cracklins into cornbread which was some of the best cornbread on the face of the planet.
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"everyone that lives dies but not everyone who dies lived..."

~PMK~

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#5876890 - 08/13/15 10:46 AM Re: Tryin homade bacon for first time. Need help [Re: PMK]
bill oxner Online   content
THF Celebrity

Registered: 11/03/09
Posts: 46048
Loc: Katy-Fulshear
Originally Posted By: PMK
either way. We used to have bacon with rind on all the time, salt pork too. We used to do all our own butchering but my dad usually handled certain parts like the bacon. I remember using a 55 gallon barrel full of water over a roaring fire that we would scald the pigs in, then scrape them down to remove the hair OR we would just completely skin them out.

I also recall my mother taking the rind off of the raw bacon, cutting into little strips and frying them to make cracklins ... she would also put partially cooked cracklins into cornbread which was some of the best cornbread on the face of the planet.


We always scaled ours. A good scald is an old country saying. The bacon rinds were good in beans.
_________________________
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill









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#5876921 - 08/13/15 11:03 AM Re: Tryin homade bacon for first time. Need help [Re: rtrull37]
Cast Online   happy
THF Celebrity

Registered: 12/14/08
Posts: 17835
Loc: North Texas - God's Country
Leave rind on, smoke it, make cracklins.
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Cast



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