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first time belly smoke - Page 3

post #41 of 42

Looks great,  thanks for the Qview

post #42 of 42

I order all my stuff from butcherpacker.com and I started curing meats when I read the book Charcuterie. There bacon recipe in there is fantastic.  If you really like to cure meats than get this book.  After I cure the bacon for about a week I then smoke it at around 130 to 150 degrees for around 5 or so hours.  Usually tell it hit 150 degrees internal temp.

 

I have stopped buying it in the store also.  I would also recommend getting a fresh pig belly if you have any local farmers.  That is even better.

 

thanks for sharing the picts.

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