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Today is day 13 it has been in the brine! I will take out the belly bacon today and put on a rack in the fridge till tomorrow when it has its date with at least 12 hours of pecan cold smoke! I will take some pics once I get it out of the brine.
Too funny But i can diffidently see it coming! Question on the BBB my shoulder was about 2.5 inches and I injected it but i did not butterly it because it was not real thick to start. Today will be day 12 would you go longer?
Thanks it is an all natural belly no additives except what I put into it I hope it turns out I am tired of paying 9.00 lb for bacon from the same place i got the belly for 3.00 lb.
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke pretty much everything I can from 11/20 till turkey day non stop ending with 2 turkeys and some abts for Thanksgiving.”
Well here we go! Something I have been wanting to do for a while and I finally got it started. I am making BACON! I have a 12 lb pork belly for regular bacon, 8 lbs of loin for Canadian bacon and a 8 lb shoulder with the bone removed for Buck Board Bacon! This is NOT a tutorial but rather a tell...
I got my 10lb pork belly from The Pork Shop yesterday and notice that pork loin is on sale for a great price. Will it OK to put them both in the same brine bucket?
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