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  1. A

    Chewy bacon

    Hi I am new to this site and I have a problem. I wet brine a pork belly and left it in 14 days. I put it in the smoker and smoked at 165 until the internal temp was 145. The bacon is salty. I can adjust for that. But it is also very chewy. Can somebody tell me why this happened or what I can do...
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