A few weeks ago I ordered a skin-on belly to make a porchetta. The one that arrived at the butcher shop was too small to make an adequate one (only about 5 lbs.), so I went to a different butcher to buy another. But I still have the smaller one in my freezer. This got me thinking about a time, many years ago when I was a little kid (1960's), and my mother somehow got ahold of some sliced, rind-on bacon. I don't know where she got it, and I'm sure she wouldn't remember something as obscure as that. Pretty sure it had to have come from a grocery store. But the taste and texture of that bacon with the extra crispy edge somehow stuck in my memory to this day.
So I started searching here, and based on a few posts by our beloved, departed friend and mentor Pops, it seems that skin-on, or rind-on bacon was not so uncommon back in the day. But we all here sort of take it for granted now to remove the skin, either before or after smoking.
I still have about 35 lbs. of smoked skinless bacon in the freezer that I have to slice. That's a several hour job, that I may be able to get to this weekend. But after that, I think I will try to recapture the skin-on, bacon experience. So my question is, does anyone else remember eating bacon with the the rind attached? And what did you think of it?
So I started searching here, and based on a few posts by our beloved, departed friend and mentor Pops, it seems that skin-on, or rind-on bacon was not so uncommon back in the day. But we all here sort of take it for granted now to remove the skin, either before or after smoking.
I still have about 35 lbs. of smoked skinless bacon in the freezer that I have to slice. That's a several hour job, that I may be able to get to this weekend. But after that, I think I will try to recapture the skin-on, bacon experience. So my question is, does anyone else remember eating bacon with the the rind attached? And what did you think of it?