Thread: Food and Drink Homemade bacon
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Old 12-30-2012, 12:08 PM   #20
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Quote:
Originally Posted by KCUnited View Post
I've never cured pork belly, but I cure pork loin into back bacon often. It's a 5-7 day cure, I've never used pink salt, I use Tender Quick. I smoke it at 150 degrees to around 145/150 internal.
Hmm. CI says not to use Tender Quick, but they don't say why.
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