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Another Bacon thread :

post #1 of 4
Thread Starter 

just loaded the smoker  right at about 40 # 

cured for 10 days in my vacuum sealed brown sugar dry cure recipe

let sit open for 24 hours after a good rinse.

some pepper coated some plain. 

cherry /apple smoke for probably 12 hours or more @ no more than 90*

I pull it when I like the color.

more pics later in the week after I slice it 

post #2 of 4
Thread Starter 


Gave it a good 12 hours in the smoker. It smells wonderful,

now to be patient and let it rest in the cooler a few days before slicing it.

post #3 of 4

Lookin good.

post #4 of 4

Nice job Lar!

 

Love the color!

 

Al

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