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Author Topic: Fresh Bacon  (Read 32 times)
sconner
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« on: January 15, 2018, 08:12:40 PM »

I had some pork belly left over from making deer sausage this year.  I finally got around to curing it and making fresh bacon.  Cured for 7 days (LEM Bacon Cure plus I added my own fresh Maple Sugar).  Rinsed it then rubbed a bit more maple sugar on it with some fresh cracked black pepper.  Then I cold smoked it using the A-Maze-N pellet tray for 8 hours in the keg.  Vents were at about 2.  WOW!  Has to be the best bacon I've ever had.
Trying to get the pic to show....Well.  I can't get it to show the pic in the post?  Anyway, clicky the link if you want to see it.
https://www.dropbox.com/s/k3zyfpl2g8mwjpc/Bacon2.jpg
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