Bacon rind

Jonny69 · 1 May 2009 at 10:38

When I was a kid bacon almost always had rind on it. Now it never does. Since I started curing my own bacon all my bacon has rind on and it's so much better! Anyone else like the rind? I cut it off and eat it at the end

What about crackling on pork?

platypus · 1 May 2009 at 10:38

Love the rind aye.

krooton · 1 May 2009 at 10:41

The only skin I like eating is that attached to chicken, and even then only from KFC or Nandos.

PaulStat · 1 May 2009 at 10:41

Mmmm yummm yes please

Do you smoke your own bacon too?

Guerrilla · 1 May 2009 at 10:41

I'm a bit funny about pig rind and fat in general, i absolutely love crackling, but it has to be really crispy, same with bacon...dont like it when the fat it all gooey a soft still!

Cosimo · 1 May 2009 at 10:41

Rind is ok but pork crackling is heavenly.

A.N.Other · 1 May 2009 at 10:42

Rind is good.

LukeTW · 1 May 2009 at 10:42

I gotta have my bacon really well done, love it when its all crunchy

Love cracking on pork too.

Participant · 1 May 2009 at 10:44

Jonny69 said:
Now it never does.

You're not doing it right. Butcher bacon always has rind on to bump up the grammage.

Regarding crackling I'm cooking a 4 hour roasted pork belly this weekend that's had its skin dried all this week, pics to follow!

Jonny69 · 1 May 2009 at 11:01

PaulStat said:
Do you smoke your own bacon too?

Not yet, still haven't got round to making the smoker.

Robbie G said:
You're not doing it right. Butcher bacon always has rind on to bump up the grammage.

No butcher here any more, I have to rely on the supermarkets

Robbie G said:
Regarding crackling I'm cooking a 4 hour roasted pork belly this weekend that's had its skin dried all this week, pics to follow!

Ooo I'll keep an eye out for that

platypus · 1 May 2009 at 11:03

Jonny69 said:
Not yet, still haven't got round to making the smoker.

You'd better post a step by step guide when you do.

Or better yet...as gay as this sounds...how about we build one together

?

Janesy B · 1 May 2009 at 11:13

HAS to be crispy as it's delicious then, but when it soft and goey it makes me ill!

antijoke · 1 May 2009 at 11:15

I used to eat raw rind when I was a kid.

platypus · 1 May 2009 at 11:21

anticonscience said:
I used to eat raw rind when I was a kid.

Explains a few things :eek:

.

AtreuS · 1 May 2009 at 11:40

I think the supermarkets tend to cut it off due to complaints about paying for fat instead of meat. Ive no basis for this assesment but i bet its not far off the mark.

You can still buy "rind on" in most places though but your bog standard bacon tends to have it cut off now.

antijoke · 1 May 2009 at 11:43

platypus said:
Explains a few things .

My severe lack of ability to play chess perhaps?

p4radox · 1 May 2009 at 11:58

I usually get rid of the rind, it's horrible. I can just about bear it if it's cooked to a black crispy state, but otherwise it goes in the bin.

Andy-Jones-OC · 1 May 2009 at 12:05

I like rind on, more taste and somethink to chew on

.

I used to smoke my own but it keep bringing me out in rashes. So I had to get some oinkment for it.

lol

Dr.EM · 1 May 2009 at 12:39

I'll have it when crispy, which my mum cooks it like, but when I cook my own it never gets crispy like that, I think it'd set off the smoke alarm before it got to that stage!

Burnsy2023 · 1 May 2009 at 13:06

platypus said:
You'd better post a step by step guide when you do.

Or better yet...as gay as this sounds...how about we build one together ?

I've always wanted one, but alas a crazy inventor I am not

Bacon rind

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