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I just signed up to ask a Bacon question and see I should introduce myself. I live in Madison, Wi. I've been smoking for many years and use a Weber Bullet and a Green Egg. I prefer Memphis style BBQ and lean toward thinking BBQ sauce is something you put on meat that's not good enough to eat...
Sorry to ask a question that's probably been covered but it's crunch time and I did a cursory search and didn't find anything. My pork belly has been curing 8 days so tomorrow is my day to smoke it. I would prefer to do a cold smoke but I keep running across information that steers me toward...
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