Inspect the skin on your bacon, clean it with wet rag along with a sharp knife. Remove any hair or patches of scolded tissue. This is a reason why i prefer using whole sides instead of desired prepacked cuts, carcass was hung and never touched a table in slaughterhouse before it gets to me. However i can utilize all the extra meat, for small production its not viable option. Find a local butcher who deals with fresh pork and get yourself a proper pork belly. 2" slabs after deboning are prime candidate for dry cure.
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