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So I am new to this, when you say couple of hours of cool smoke that means? Then hold it overnight- just put it in the fridge? I believe you are right on the butcher- I will did it differently the next time!
I don't actually know, trying to remember the weight. Was going I could recure or or smoke or something to get them to more of a bacon taste you get from a store
We purchases a pig and had it butchered and the bacon they gave us tastes like ham....is there a way to make it taste like bacon? It was smoked from the butcher but i do not know hot or cold.....
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