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AlbertaEgger
AlbertaEgger Posts: 1,387
The first try 2 weeks ago was such a hit that I picked up another 9 lbs belly last weekend, cured the same. And cold smoking it today. Temps are below freezing. Had to run the smoke for a good half hour to get the egg up above 0 (32). Sitting at 8 (46 f) steady now for an hour with the belly on. Thanks for all the tips last time. And the cure recipe. The bacon was amazing. Even gave some to my butcher. He loved it. image
County of Parkland, Alberta, Canada

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