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Here's my easy to make bacon step by step!!! - Page 3

post #41 of 46

Thanks for the replies! I think I might give it a shot cold smoking for about 10 hours with dust in my AMNPS. I've never used the dust but I hope it goes well!

post #42 of 46
Quote:
Originally Posted by JckDanls 07 View Post

The reason they take it to 150` IT Is so they can just cut a chunk off and eat it without frying it... It's fully cooked at 150`IT

IF I AM WRONG ON THIS SOMEBODY PLEASE CORRECT ME

 

You aren't wrong, but actually 145 IT is enough according to USDA.

 

I never took my Belly Bacon to 145 or 150, but I do that with BBB and CB. Both of them burn easily in the pan, but if you smoke them to 145 IT, you only have to warm them up a bit in the pan, instead of burning them. Throw a couple eggs next to them just for fun!!!drool.gif

 

 

Bear

post #43 of 46

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post #44 of 46

Anybody know where to buy back bacon in the Grand Rapids, Michigan area.
 

post #45 of 46

very nice

post #46 of 46
That bacon looks great love the pepper on the outside I'm going to try that soon!!
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