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Unread 01-10-2013, 12:59 PM   #26
Smoking Westy
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Quote:
Originally Posted by basuraman View Post
Looks good. But why the camo inside. Someone thinking of sneaking off with the meat?
Some folks just like camo....but I'll keep a close eye on him just in case.



Jestridge - I'm planning on hanging a ham or two next year, I might even get one from the locker before hand and do a trial run. The belly, what we don't slice for fresh side pork gets a dry cure, 7 days in the fridge and the I pull, rinse, let sit overnight in the fridge to form the pellicle and then it gets smoked, cooled and sliced.
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