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  1. hebby

    First Timer bacon questions

    Hi all, I bought a 13.5 lb belly from whole foods and cut it into 3 slabs. I am using pops brine for 1 and dry curing the 2 smaller slabs as we speak. I wanted to see the difference in flavor, if at, between the two methods. I have a few questions though. 1: I vacuum sealed the two dry curing...
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