http://blog.nothoo.com/2009/02/21/recent-adventures-in-pork/ meritorious marginalia Thu, 26 Mar 2009 15:44:51 +0000 http://wordpress.org/?v=2.9.1 hourly 1 http://blog.nothoo.com/2009/02/21/recent-adventures-in-pork/comment-page-1/#comment-365 jeff Tue, 03 Mar 2009 02:40:09 +0000 http://blog.nothoo.com/?p=606#comment-365 thanks for the advice. seems like a good idea, though the idea of cracklins also sounds good to me.. :) thanks for the advice. seems like a good idea, though the idea of cracklins also sounds good to me..

]]> http://blog.nothoo.com/2009/02/21/recent-adventures-in-pork/comment-page-1/#comment-356 ntsc Sat, 28 Feb 2009 16:36:30 +0000 http://blog.nothoo.com/?p=606#comment-356 Leave the skin on the belly that will become bacon until the bacon if finished, if it is smoked it will add flavor to a soup at that point. I'm told but haven't tried it, that it also adds gelatin to soups. Leave the skin on the belly that will become bacon until the bacon if finished, if it is smoked it will add flavor to a soup at that point. I’m told but haven’t tried it, that it also adds gelatin to soups.

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