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Just finished slicing up a ten day brined and smoked pork belly, my second ever, and decided I need to learn more about doing bacon and other meats. Can't wait to explore this site. I use a Green Mountain Grill, the Daniel Boone model
Rvrfshr, welcome to SMF! Lots of bacon makers around here, so you'll be busy reading for a while. It is fun to cure pork butts, loins, and country ribs for a variety of bacon.