Maple Bacon

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You keep mentioning chamber????!
Maybe a dumb question but chamber is a new word to me in the world of smoking.

Randy,
Its in my dry curing chamber at 50 degrees n 70% humidity.
Mouth watering!

(Walks to kitchen and puts store bought bacon back in fridge)
Thanks.   We never buy store bought.
 
This is what I've been waiting for!!
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MMMMmmmmm.........   Looks Awesome!!
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Nice Job Adam!!
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Bear
Sorry for the wait.   Son is showing pigs at the Grange Fair and I have been super busy.  Thanks for the points
 
Wow !!  That really looks great, I can taste it from here  
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Gary
Thanks Gary, and for the points.
Mmmm bacon!
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YUMMMY
 
Still trying to learn the art  of cold smoking pork belly.  I get good results but always use a wet cure.  Was wondering if you have tried the wet cure and if so, how did it turn out for you.  The dry cure that I have tried doesn't always turn out to what I expect.

Roger
 
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