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  1. R

    Greetings from Buffalo, NY!

    Hey guys! I'm a 36 year old model maker for a large toy company, from Buffalo. I love to cook, especially BBQ. I got into smoking probably 4 years ago now and do a little bit of everything. Bacon, sausage, jerky, cheese, pizzas, and any meat I can get my hands on to smoke. I prefer my stick...
  2. R

    Bacon color after cure and smoke

    Been doing my own bacon for 3 years now and have never seen this happen. 2 whole pork bellies cut into 3 sections each. Dry cure vac seal for 8 days. Smoked over 4 sessions 4 hours each session wrapped in butcher paper after every session. Smoke temps under 40 degrees. Mellowed for a week...
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