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  1. boondoc

    Greenish tint to fat side of curing Pork Belly

    I am currently curing 24 lbs of pork belly for bacon.  I have it dived into 4 bags with dry cure.  3 of the 4 belly section are maple cure (maple syrup added with brown sugar) and 1 belly is just plain salt and cure with pepper.  The plain salt and cure belly is showing a light green tinge on...
  2. boondoc

    Short introduction

    I live in South Central PA.  I just started making my own meats this year.  I have an MES40 smoker with cold smoker attachment.  I have been reading the Marianski books and so far I have made snack sticks, maple breakfast links, smoked polish sausage, and bacon.  I have been reading alot of...
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