Michael Wise
New member
Few questions/thoughts...
Skin...
I've read both keeping it on and taking it off...
I took it off... threw it away... but I was wondering... has anyone fried the cured/smoked skin into pork rinds? Would it work?
I just made my first batch of the maple bacon smoked with some apple wood...
Should I of used maple wood? I don't have any chunks, but have hardwood for furniture/cutting boards I make... would that work as well? Will think about that for next batch.
It smells ridiculous... I'm putting in the fridge now... will slice and cook up some tomorrow AM... I'll take some pictures of it before/after slicing and after frying for all to enjoy and post them tomorrow...
Skin...
I've read both keeping it on and taking it off...
I took it off... threw it away... but I was wondering... has anyone fried the cured/smoked skin into pork rinds? Would it work?
I just made my first batch of the maple bacon smoked with some apple wood...
Should I of used maple wood? I don't have any chunks, but have hardwood for furniture/cutting boards I make... would that work as well? Will think about that for next batch.
It smells ridiculous... I'm putting in the fridge now... will slice and cook up some tomorrow AM... I'll take some pictures of it before/after slicing and after frying for all to enjoy and post them tomorrow...