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This is how I make paprika bacon.
1- Cure your pork belly as you any other time. I use 100 grams of sea salt and 50 grams of sugar for every 1 kilogram of belly. Press this cure into belly making sure that all is covered well. Place into a ziploc bag, add any left over cure mix that didn't...
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May all your smokes be thin and blue.
This is a thought that I had come up with, but have yet tried it. Remove gosm wood bin and replace with alluminum foil tray. Use propane to get chips/chunks smoking leaving door open to allow heat to escape. once wood is smoking shut off propane and close door.
I am not sure how well it will...
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