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This is my first batch
That was the start
And the end.
I used a standard rub cure pink salts,salt,sugar let them set in there for 9 days soaked them for a whole day- they were to salty on the fry test- then hung them in the garage for 24 hrs then popped them in the smoker.
I'm from oregon been smoking for about 6 years have smoked a lot of stuff but the info, tips, and tricks on this site is are just amazing people on here are super nice and ready to give there info up to help somebody out. Can't wait to explore this more and see what new things are guna be...
So first time doing bacon i have smoked lots of other stuff and cheeses but totally new to bacon and cured meats i have 8.9 lbs of pork belly dry curing now. My question is are there any tips or tricks to smoking it, also do i cold smoke it or hot smoke it kinda confused on that, another...