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Bacon on a stick - experiment

smokin peachey

Master of the Pit
OTBS Member
★ Lifetime Premier ★
Joined Aug 1, 2016
OK. Been busy. I did my usual dry rub for 14 days. Cold smoked for 10 hours and wrapped in plastic wrap for 3 days. Cut into individual ribs and it looks like bacon. Just what I wanted. Cooked them on the grill and turned out great. Do need to rinse longer as these were a bit salty.
Looks awesome

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