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Makin Bacon

2793 Views 30 Replies 15 Participants Last post by  maryb
15lb Pork Belly smoked over hickory. Brown sugar, black pepper, kosher salt & curing salt.

Rubbed down and ready to sit for five days.




Four hrs in the smoker @ 175 and overnight rest in the fridge.

Sensitive content, not recommended for those under 18
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