Thread: Curing Bacon:
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Unread 01-26-2013, 05:55 AM   #13
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Join Date: 01-16-11
Location: Milton Keynes, UK
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I like strong flavours, so I cure (loins) for at least ten days with fourteen being optimum.
Then soak overnight, changing the water regularly to leach some of the salt out.
Dry and leave uncovered in the fridge on a rack overnight for the pellicle to form.
Cold smoke with hickory for 12 hours every other day for five days.

Comes out something like this....
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Thanks from:--->