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I have bout 70 lbs bacon curing right now and was wondering if the outside temp being so hot would it effect my bacon ? I normally make it in the winter time .
I use pam too .Just be sure to install the plastic bushing in the splined end . My brother in law didn't on his and ended up with metal shavings . Had to chunk a batch of pan sausage .
I paid 2.19 a pound for the bellys . Had everything else . So I got almost 30 lbs of bacon for 63 dollars . The pepper bacon I normally buy is almost 9 dollars a pound .
A little update . I pulled my bacon and washed it off . Then I fried me some test strips . Taste pretty dang good .
So now it's in the smoke house getting smoked with pecan and oak. Will pull it out in 12 hours or so.
I paid 2.19 a lb . I had everything else . For me to buy thick slice pepper bacon it almost 9 bucks for a lb and a half . So for me it pays off pretty fast .
I have been making sausage for about 10 years now and I finally decided to try my hand at bacon . I'm making 15 lbs .this is what I'm working with
I'm making 5 lbs of peppered
5 lbs of maple
And 5 lbs of maple and brown sugar ..
Hope to have them in the smoke house Thursday or Friday . Plan...
I use a 75 watt light bulb for my dry sausage . It's in a old up right freezer . I also have 2 fans to keep the air moving . I'm in south Texas so cold is never a problem .
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