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We raise our own meat, so we're used to curing, but now we'd like to try cold smoking some bacon. We have a board and batten well house (6x8', 8' peaked roof) with lots of natural ventilation. Our plan is to set up a woodstove a distance away and run the stovepipe to the well house. How far from...
OK, my Pork Belly is in the smoke.
I did another Slab due out on the 17th. I let it set to pelical for 2 days in my curing fridge, but today set it in front of my fan and finished drying it out.
Satisfied it was well dry, I forged ahead and have it in the cold smoke and running a MES temp of...
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