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Unread 08-16-2010, 02:50 PM   #7
MadCityJim
On the road to being a farker

 
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If you have the time to smoke it in the next day or 2, then pull it out of the brine and get to it. But it can certainly stay in the brine until the weekend. Remember to give yourself time to rinse it and taste it. (cook a small piece) If it's too salty, soak it for an hour or 2 and check again. I routinely soak my bacons for about 30 minutes and then get them back in the fridge for a day or 2 before I smoke. I'm hoping to make them less salty/sugary on the outside and more evenly cured and spiced throughout.
It's been working good so far.
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MadCityJim
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-Proud architect of: Smoked Mac-N-Cheese with Bourbon and Bacon, Big Bad BLT Platter, Whole Suckling Pig In My ProQ Excel 20
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