Homemade Sausage Making

my first smoked bacon using pops brine









i took off the skin becuase when i fried a piece it was hard to chew. in the picture that i have it is still on but should have took it off before smoking it so the side without the skin would have been smoked now i only have one side thats smoked do you guys think that will be a problem?

Skin off or on is only a personal preference. I like it "skin off" for the reason you mentioned.
The bacon pieces look good, enjoy them.
Cheers,
Jan.

KK your bacon looks great. The skin will always be tough and is removed before slicing the bacon. Smoke will have permeated the entire piece, so you don't need to worry about one side being under smoked. In fact, it is preferable to smoke ham and bacon with the skin on since it improves the flavour and prevents the pork from drying. I always save the smoked bacon skins and my wife covers cabbage rolls with them in the roasting pan.

I like to leave the skin on and as I slice bacon with a knife I don't slice through the skin and separate the slices from the rind as I use them.

Cograts KK,
First class job and the color is just gorgeous. Nice n' smoky, it's a beautiful product.

Best Wishes,
Chuckwagon

That looks very good. It took three attempts before I got the flavour I was looking for. The first two were sooooo salty and tough. They were only good for the shoe soles.

Do you like the bacon flavour, the aroma. I bet it is better than anything that you have bought from your local supermarket.

I leave the skin on. I find that it makes it easier to slice. I use the skin when I make Santa Fe slow cooked beans or cassoulet.