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Hey all,
The bacon turned out well for my first attempt. 12 days in the brine, rinsed, dried then in the frig. over night. Smoked today at about 80 degrees for 8 hours with a 50/50 mix of hickory and cherry pellets. Then I decided to finish this first batch in the oven. Heated slowly to 150*F...
I'm thankful I have friends with the same hobbies. So we hunt and fish and smoke our meats and cheeses and brew beer...then we get get to eat and drink it all. Doesn't get any better than that!
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