skin on bacon

Former Member

I was talking with a friend of mine about bacon. she was reminiscing about smoked bacon with the skin on. I found one old reference in the archives re: skin on bacon, but didn't really say much. Does leaving the skin on make any difference in the flavor/texture? Is there any change in the curing/smoking? Do you leave the skin on when you slice it and fry it?

Any thoughts/suggestions?

12/17/137:37 PM

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Original Post

Former Member

I don't like the texture. In many other countries they leave the skin on and then when they serve cook/sliced bacon you get this tough piece on the edge you can't eat (it's not like pork rinds at this point). I've done bacon both ways and prefer the overall "effect" without the skin.

I say get a belly, cut it in half and try one with and without.

12/18/135:53 PM

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