Thread: Curing Bacon:
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Old 01-25-2013, 10:38 PM   #11
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME

I go by the rule of 2 1/2 days for every inch of thickness. However, I use pink salt and not tenderquick. But, I will say that you don't want to skip the air drying step in the fridge for the 12 to 24 hours before smoking.

[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

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