Tomorrow I'm picking up a belly for making some bacon and will be getting the skin with it. What should I do with the skin ( I don't like to smoke/cure the bacon with it on)? Any suggestions?
Shot in the dark but I wonder if you could cut it into 2" wide strips and kettle or smoker them down to where they're hard.
Now you've got some dandy dog chews...if you don't have a pooch gift them to friends who do.
