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Old 11-14-2013, 05:29 PM   #17
Fat Woody
is one Smokin' Farker

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Join Date: 03-29-09
Location: Lenexa, Kansas

I typically find the 7 days to cure in Ruhlman's recipe about 2 days too long. If I'm doing 4-5 lb slabs of even thickness then I usually take them out and rinse after 5 days. Pop it in the fridge on a rack overnight to form the pellicle and onto the smoker or leave in fridge up to a week. I do hot smoke at 180* until the bacon is 150* IT.

Always helps to slice off a bit and cook it before you smoke the whole thing; this helps determine if it's overly salty and needs a post-cure soak.

Have done both ways (soak/no soak) with stellar results. YMMV
Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS
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