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<blockquote data-quote="Account Deleted" data-source="post: 201345" data-attributes="member: 886"><p>1. Cure yo meat:</p><p>[ATTACH]20219[/ATTACH]</p><p>Rub it down good a proper. Let it sit in ziplock bag for ten days, flipping it and giving it a hearty rub down everyday. </p><p></p><p>2. Smoke yo meat:</p><p>[ATTACH]20220[/ATTACH]</p><p>Rinse and pat dry your meat. Smoke at a low temp until it reached one hunnit and fiddy degrees (2-3 hours)</p><p></p><p>3. Slice yo meat:</p><p>[ATTACH]20221[/ATTACH]</p><p></p><p>Cure:1/2 cup suga, 1 Tbs blackstrap molasses, 2 Tbs kosher salt, 1 tsp curing salt, 1 tsp freshly ground black pepper</p><p></p><p>I take my bacon pretty seriously. Usually order a case of pork bellies and make it up 30-35lbs at a time. Half the price, 10x gooder.</p></blockquote><p></p>
[QUOTE="Account Deleted, post: 201345, member: 886"] 1. Cure yo meat: [ATTACH=CONFIG]20219._xfImport[/ATTACH] Rub it down good a proper. Let it sit in ziplock bag for ten days, flipping it and giving it a hearty rub down everyday. 2. Smoke yo meat: [ATTACH=CONFIG]20220._xfImport[/ATTACH] Rinse and pat dry your meat. Smoke at a low temp until it reached one hunnit and fiddy degrees (2-3 hours) 3. Slice yo meat: [ATTACH=CONFIG]20221._xfImport[/ATTACH] Cure:1/2 cup suga, 1 Tbs blackstrap molasses, 2 Tbs kosher salt, 1 tsp curing salt, 1 tsp freshly ground black pepper I take my bacon pretty seriously. Usually order a case of pork bellies and make it up 30-35lbs at a time. Half the price, 10x gooder. [/QUOTE]
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