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Fire in the Hole! (and by fire, I mean Bacon and by hole I mean the fridge)

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,028
edited November 2012 in EggHead Forum
Did my first charcuterie bacon last night. Thanks Mighty Quinn for the pointers. I'll let you know how it is in 7 days once it's all cured up. Did the "Salt Box" method where you dump a lot of salt, pink salt, and sugar on a tray and dredge the pork belly through it until well coated on all sides. I then put it in a bag with crushed garlic, crushed peppercorns and some crushed bay leaves.It took like 5 minutes total. Super easy

Can't wait to see how it turns out

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