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i've decided to do a little curing and experimenting with bacon. haven't really seen much on here about cured meats....
so i got a pork belly and built a cure for it. let it go for seven days, turning twice a day with a message to distribute the cure. started some lump in my chimney as i wanted a cold smoke on the belly. i used applewood chips i had soaked. did a slow cold smoke for two hours on the bacon...dome temp was up to 100 degrees when i took it off.... http://i71.photobucket.com/albums/i145/lang96/002-50_zps279f9227.jpg
i really like the buckboard bacon! kinda like a cross between bacon and country salt cured ham (Virginia ham). less fat than regular bacon with the same great taste, and it's cheaper and easier to get than pork belly!