Recent content by rhill
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can i soak finished bacon to reduce saltiness?
I smoke half belly EVERY month and have for years. There's all kind of options what to do and what not to do. Here's what I do and have done for twenty-five years. First remove skin, cut belly into 2-3 lb pcs (2gal zipbag SZ) 1 1/2 tsp pink salt per 5lb of meat 1 cup any rock salt per 5lb of...- rhill
- Post #10
- Forum: Hot Smoked Bacon
