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First Time Making Bacon


Fire Starter
Joined May 14, 2013

Buckboard Bacon Cure Kit                    Cured for 8 days               Smoked by the directions in the cure kit

1 hour at 150d no smoke to dry the meat. Increased the temp to 200d.  Finished internal temp was 141d

Some modifications will be made for the next time. After the pork bellies are cured I will make a maple brine and allow the meat to

sit for at least 48 hours.

Bill Golden


Fire Starter
Joined Nov 4, 2013
Looks good and like there's a bit of science going on there too. 

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