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Made HUGE error! Cut off fat cap on Pork Belly
Not a rookie to smoking ribs but rookie with Pork Belly. No laughing please lol....For whatever reason I cut off the majority of the fat cap on my Pork belly to make bacon. As of today, it's sitting in a wet brine and it calls for about 3 days of curing time. After cure, I will smoke it. I need...- smokindave1976
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- Forum: Bacon
