Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
TBirdFF4, Deezie3385, EAW, CPAMAN, Unpredictable
62232 Registered Users
Top Posters
dogcatcher 82339
stxranchman 52092
RWH24 44568
rifleman 44217
BOBO the Clown 42371
BMD 40617
bill oxner 39357
Big Orn 37484
txshntr 34456
sig226fan (Rguns.com) 31325
facebook
Forum Stats
62232 Members
46 Forums
433047 Topics
5965671 Posts

Max Online: 16728 @ 03/25/12 08:51 AM
Topic Options
#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?

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

Registered: 11/03/09
Posts: 39357
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









Top
#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: 6036
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.
_________________________
"everyone that lives dies but not everyone who dies lived..."

~PMK~

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

Registered: 11/03/09
Posts: 39357
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









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

Registered: 12/14/08
Posts: 16343
Loc: North Texas - God's Country
Leave rind on, smoke it, make cracklins.
_________________________
Cast



I have a short attention spa

Top



© 2004-2016 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide