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  1. alblancher

    Smoking Ribs

    Ribs We have easy to remember time guidelines when cooking ribs, 3-2-1 for spares and 2-2-1 for baby backs. But all smokers and slabs of ribs are different so cooking strickly by time is limited. Here are a few things an experienced rib smoker will look for before moving to the next step. The...
  2. alblancher

    Dry Cured Bacon Calculator And Procedure

    The calculator is a small Excel spreadsheet that will provide the amounts of salt and Cure 1 required to dry cure the lb weight of pork belly you enter.  There are different calculators for rind on or rind off bellies and 3% or 4% final salt concentration For 200 ppm initial Sodium Nitrite...
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