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Little Work Cut Out For Me Today: Curring

Pork Butt Mike
Pork Butt Mike Posts: 2,584
edited November -0001 in EggHead Forum
Well Thanks to LC for picking up a couple of slabs of Pork Belly for me and Turing me on to a site for Pink Curing salt, and also I found Maple Sugar to add to the Cure. ;)

So I am looking forward to making up my cure and getting the Pork Belly cured for some Bacon today. Got about 19 LBS. of fresh Belly to do up. Last batch I used cherry wood, while the slabs are curring this week I am in the hunt for some Apple wood for the smoke. :woohoo:

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