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I did a 20lber last year and 28 days was my target. It turned out excellent. A 20lb ham is a very large piece of meat to cure so do an extra good job of injecting it.
Partially froze the bacon for about 4 hours for slicing.
I found I could get the largest number longer pieces by cutting them 8" long.
The pan on the left is most of the short pieces. The others were eaten during the process.
I ended up putting 14 1/2 lbs in the freezer.
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