Thread: Curing Bacon:
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Old 01-25-2013, 09:19 PM   #10
somebody shut me the fark up.

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Join Date: 01-14-06
Location: At home on the range in Wyoming

Originally Posted by Teamfour View Post
I did two 5 lb chunks with TQ. Five days wasn't enough to get the cure all the way through the meat (fry test); I extended the cure for three more days and it was perfect.
Did it still have the skin on?

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