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Savory bacon

IrishDevlIrishDevl Posts: 1,390
edited April 2012 in EggHead Forum
Finally got around to making savory bacon. Pork belly, garlic, kosher salt, sugar, pink salt, crushed bay leaves, and fresh pepper. I left it curing for two weeks, only because I didn't have time to smoke it.  Smoked with hickory and pecan to 155 degrees.  Pics attached. Came out very nice.   

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