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Black Bacon
Hi. I'm RHVaughn, a new member. I live in St. Catharines, ON Canada. I have a Bradley smoker. I have made and smoked sausage, ribs and bacon. I have a problem with my bacon. I cure the belly for a week with Kosher salt, dextrose and cure #1. Then I hickory smoke it to 150F. The problem is that...
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