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Re: Curing and Smoking Bacon


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Posted by ulika on January 12, 2015 at 08:19:50:

In Reply to: Curing and Smoking Bacon posted by Branden on January 10, 2015 at 11:04:45:

I use a basic salt and sugar cure with pink salt and I just put it in the fridge for a week. I flip it over every night and then wash it off and cold smoke it at 80-90 degrees for 2-3 days.


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