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    I'm a little afraid, just finished cold smoking a belly.

    I cut an entire belly in thirds and did a dry EQ brine of each in vacuum sealed bags. One was using white sugar, one brown sugar and the last brown sugar with a lot of coarsely ground black pepper. I put them in the refrigerator for 14 days, massaging and flipping every day. We have had...
    • as400man
    • Thread
    • cold smoking newbie noob safe
    • Replies: 4
    • Forum: Bacon
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