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Unread 12-08-2012, 12:33 AM   #9
superdan
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Quote:
Originally Posted by PatioDaddio View Post
Wow, that's really cool! I've had a meager two pounds of soon-to-be bacon
dry curing for five days and I'm jazzed, but 24 pounds? Fuggedaboutit!

Congrats!

John
It means I better decide on my cure recipe quick ;)
I'm thinking most I'll just do TQ, brown sugar and some black pepper. I was gonna maybe do some with TQ and a bbq rub but I'm not really sure how that'd be... Anyone ever make bacon using a rub they use on butts or briskies?
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