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Unread 11-12-2012, 12:49 PM   #4
hamiltont
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Join Date: 05-24-10
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My best Canadian Bacon results include a 1 day "soak out" in a stainless steel pot in the fridge and then 2 days drying in the fridge on racks uncovered. Going straight from the brine to the smoker returned less than stellar results. Think slimy and salty... Cheers!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
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