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  1. smokinsally

    Curing smoking and vacuum packed bacon - can it be left unrefrigerated?

    We had a good size pork belly that I cured with the pink curing salt, coarse salt and pepper for 10 days in the frig, then slow smoked for 3 hrs. to 150 degree internal temp. Cooled, wrapped and refrigerated for two days, according to instructions at bbqbible.com - Now, we have hand sliced and...
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