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Unread 02-03-2013, 02:17 PM   #1
MStoney72
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Join Date: 01-08-12
Location: Osceola, indiana
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Default Finished BACON: (with pron)

Finally got to smoke, slice, and package my BACON I've been curing. The smoke took about 5hrs @ 170 pit temp and I pulled the bellies @ 150 internal. I placed the bellies directly in the fridge after the smoke and let cool for 2 - 3 hrs, then it was ready for slicing.
Hear are some of the pics from Yesterdays adventure.

Right of the wsm and in the fridge





















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Last edited by MStoney72; 02-03-2013 at 02:53 PM..
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