With my eye on a bacon smoke next weekend, I picked up a 6lb piece of pork belly . . . only to find when I got home that the butcher had removed the skin already.
Having only cured/smoked previously w/ the skin on, I'm wondering if I can still get good bacon out of this belly. I normally do a 7 day cure and slow, hot smoke.
If it's salvageable, are there any adjustments I should make? Thanks in advance for any advice.
Having only cured/smoked previously w/ the skin on, I'm wondering if I can still get good bacon out of this belly. I normally do a 7 day cure and slow, hot smoke.
If it's salvageable, are there any adjustments I should make? Thanks in advance for any advice.