Thread: How Long...
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Old 10-12-2012, 08:39 AM   #2
Desert Hawg
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Join Date: 05-17-12
Location: Buckeye, AZ

Not an expert,but if you are doing a cure on a loin, wet or dry, you would refrigerate it. I normally use a butt when making buckboard bacon, and use a dry cure. Haven't made any for a while,guess I am do.
Currently using a Char Griller Offset, 2 UDS and a OTS. Continuing to look to add to what I currently have.

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