Smoked Pork Belly - Super Dave?
To Super Dave, our resident smoker expert: Do you have any tips for smoking a pork belly?
Forum Discussion
SAR Tracker wrote:
"use a long, thin, and sharp knife to cut the rind (the dark outer bark of the bacon) along the length of the slab. This piece is edible, but it will probably be very salty and it won’t be the best expression of the bacon"
I'd think this part would be GREAT for a big pot of beans?
Definitely. Or bake the rind separately which is what we do with it (ham or bacon rind) and give it the grands. The grandkids call it their "bacon gum" because they love to chew on the rind.
