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pork belly bacon curing salt

  1. A

    Salt Pork vs Fatback

    Any thoughts on using salt pork vs fatback as an ingredient in home made bratwurst? I am smoking them and am using mostly pork shoulder and some hanger steak. many of you have given me helpful thoughts in another post. thanks
  2. chickenwing

    Curing Salt Question

    Greetings I've been curing a 8.69lb pork belly for the last 12 days using the below recipe. Was planning to smoke it today. https://www.smokingmeatforums.com/ams/making-bacon.9799/ I used the full strength brine but doubled it as I need two gallons of water to cover my pork belly in my curing...
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