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Bacon curing

IrishDevl
IrishDevl Posts: 1,390
edited March 2012 in EggHead Forum
So I have my pork belly curing with pink salt, kosher salt, brown sugar, maple syrup.  Will pull in 5-7 days and smoke, looking forward to my first bacon experiment.  My kids rave when I get butcher bacon and slow smoke it, plenty available soon enough.  
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