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Unread 04-10-2013, 09:24 AM   #23
is Blowin Smoke!

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Join Date: 07-13-12
Location: Sterling, VA
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Home-made bacon rules. My first batch, 10 lbs, from a couple of months ago is gone. It was a cracked pepper batch. I currently have another 10 lbs curing - this time a maple batch. I like to cold smoke at 80 degrees for about 5 hours. However with the weather warming up, the next batch may have to be a hot smoke.
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