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Another home cured bacon thread

The piece on the left is the one I cured. The other is in the freezer for a later date.
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Cured for 8 days and smoked until IT of 150 with a mix of hickory and pecan.
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All sliced up after a day wrapped up in the fridge...
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I soaked this belly in pure water for an hour after it came out of the cure trying to get rid of some of the saltiness. I sliced off a piece and fried it up the day I smoked it. This is by far my best batch yet.

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 LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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