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13# of belly

KokemanKokeman Posts: 815
edited November -1 in EggHead Forum
I cut the slab into 6 pieces and cured. I cured 5# with maple syrup and brown sugar, 4# with just salt, 2# peppered and 2# with hi mountain buckboard cure. I smoked @ 200 with hickory.
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Pulled @140
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Cooled overnight and sliced
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Fried up some maple for BLTs
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It is very good, But next time I won't use hickory on the maple bacon. It overwhelms the maple favor. I think I will try maple or cherry wood.

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