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  1. 3054tony

    First attempt at cold smoke and bacon.

    Tomorrow I will be picking up around 10 pounds of fresh side and going to attempt to make bacon. I have decided to use a brine to cure it for 14 dayso and will be using apple sawdust for smoke. Question is skin on or off? From what I have read it is 50/50 but mostly that was from hot smoking...
  2. 3054tony

    New guy

    Hello all, new to the forum but have been smoking for a long time. I have done a little reading on here and leaning a lot. I look forward to learning more
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