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Bacon
shtgunal3
Posts: 6,134
The dry cure ingredients.
The belly was 4.15lbs before I took the skin off.
All wrapped up and headed to the refrigerator for a few days.___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
Comments
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Slicing 13 lbs today. Love itColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Thanks for reminding me. I bought a belly a week ago and it's in the garage fridge. I hope the cryostink isn't too bad.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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My cryostink for my brisket smelled like _______. I will let you finish that by inserting something that smells bad. Sell by 2/11. Just the cryofunkblind99 said:Thanks for reminding me. I bought a belly a week ago and it's in the garage fridge. I hope the cryostink isn't too bad.Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Do you cold smoke or hot smoke?Chubbs said:Slicing 13 lbs today. Love it___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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