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: Food and Drink
Homemade bacon
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12-30-2012, 11:58 AM
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KCUnited
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Join Date: Nov 2007
Location: Land of Drincoln
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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.
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