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First Time Making Bacon

post #1 of 2
Thread Starter 

Buckboard Bacon Cure Kit                    Cured for 8 days               Smoked by the directions in the cure kit

 

 

 

 

1 hour at 150d no smoke to dry the meat. Increased the temp to 200d.  Finished internal temp was 141d

 

 

 

 

 

Some modifications will be made for the next time. After the pork bellies are cured I will make a maple brine and allow the meat to

sit for at least 48 hours.

 

Bill Golden

post #2 of 2

Looks good and like there's a bit of science going on there too. 241.png

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