Thread: Curing Bacon:
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Old 01-27-2013, 12:09 AM   #24
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME

I think that I'd be careful about injecting a belly with a cure/brine. The excessive fat content in it could likely turn mushy. I've done both wet and dry cure for belly when making bacon and really prefer the dry cure approach.

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