_:n5264da7044ad4509a9d374d00182f9eaxb10
<http://schema.org/text>
"Skin it. If the skin is still on the belly, remove it and use it to make cracklins. It is sometimes hard to tell if it is still there. It is usually a darker tan color compared to creamy colored fat. You should be able to make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won&#039;t like the texture. Removing the skin can be tricky. Sometimes you can grip a corner with your fingers and run a knife under the skin to peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife."
<https://amazingribs.com/tested-recipes/pork-recipes/how-make-smoked-bacon-home/>