- Feb 11, 2011
- 146
- 11
I have a belly and half a loin Cured and drying in fridge for smoker, now I am only going to take the belly to 120 deg but I was wondering if I should go ahead and take the canadian bacon to about 160 so it can be eaten and used in recipes without haveing to cook first.
What do most people do with it???
What do most people do with it???