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Bacon Hanging Out In The Smokehouse

post #1 of 5
Thread Starter 

Cured 27 lbs of belly using 3% salt 1% sugar 0.25% cure 1 in the cure for 11 days than out and hung for a day to dry and form pelical. Ended up with about 36 hours of hickory smoke




Also did 5 lbs of Tenn smoked sausage

post #2 of 5

Nice job, would love to see pics of the smoker

post #3 of 5

Tenn. smoked sausage?  Fresh smoked? Cured I assume?

 

Thats some nice looking bacon, nice knife work slicing it also.

post #4 of 5
Thread Starter 
Yea its fresh country sausage with the proper amount of cure 1 added.

Ill try to get some pics of the smoke house this weekend
post #5 of 5
Cracker Barrel uses smoked ground sausage and it is goooooood. Bet yours is better. Nice job.
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