- Dec 29, 2021
- 141
- 402
Last time I did some per 5lbs of bacon. 1/2 cup kosher salt-1/2 cup brown sugar-2 tbs black pepper coarse ground,-1tsp curing salt-1 cup pure maple syrup. Cured in bags for 9 days. Rinsed off and in fridge overnight to form pellicle. Smoked at 200, until internal temp of 150. Then removed and cooled off then back in fridge overnight. Then sliced and bagged.
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