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And on the 15th day, I created Bacon ( Back/Canadian ) with your help


Master of the Pit
SMF Premier Member
Joined Apr 17, 2020
Pork loin is the best starting point. Lower cost meat and takes the cure well.
I've done many and no fails with either wet or dry cures.
I actually have a couple of coppa roast in the freezer that is calling out for some buck board bacon. gathering supplies now.


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