Bacon rind

[Jonny69]

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?

 

[Jonny69]

Do you smoke your own bacon too?

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

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

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