Bacon rind

Jonny69

Jonny69

Jonny69

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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 :D

What about crackling on pork?
 
The only skin I like eating is that attached to chicken, and even then only from KFC or Nandos.
 
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!
 
I gotta have my bacon really well done, love it when its all crunchy :)

Love cracking on pork too.
 
PaulStat said:
Do you smoke your own bacon too?
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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.
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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!
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Ooo I'll keep an eye out for that :)
 
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.
 
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.
 
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!
 
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