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Time to make the BACON!!! - Page 3

post #41 of 44

Its a life changing experience.

post #42 of 44
Thread Starter 
I used the sausage maker smoker. Internal temp got to around 100. I kept it low. Gave it about 12 hours of smoke. It tasted awesome!
post #43 of 44
Thread Starter 
Thanks everyone for the help and compliments.
post #44 of 44
Thread Starter 

Snack Time!!
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