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Can we get a link for the 2 original recipes used?
We are butchering 3- 240lb hogs this coming Saturday and they want me to do the bacon. Never done it before. I just got 2 bags of LEM smoked wet brine today and it says to hold fridge temp at 38 deg for 4 days. It's just a smoke flavor but I would like some maple flavor too.
It all looks great! instead of cutting those loins in half, I use a injector to get the cure in the middle this insures the cure makes it all the way through. I dry cure and wet cure the same way always using my injector. For me, on large hams and shoulders it's a must. Having a Great smoking day...