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Who makes their own bacon?
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Who makes their own bacon?
Finished slicing and packaging tonight. I cured 6 half bellies approx 5# each for 6 days. Salt/Sugar in equal parts with added garlic, sage, and thyme. Rinsed and and let it dry for 48 hours. Was hoping to cold smoke but temps haven’t stayed cool enough. Smoked until 130’ internal and let them rest. Turned out well, sliced some really thick for burgers rbis time.
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