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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-18-2013, 03:45 PM   #16
JohnHB
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Check out this:

http://www.bbq-brethren.com/forum/sh...d.php?t=154771
For better quantities refer to 3rd post.
John
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Unread 03-18-2013, 04:16 PM   #17
joshcary
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Here is my recipe and steps for home cured bacon... I made this video last week.

http://www.youtube.com/watch?v=o6Ilb...ature=youtu.be
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Unread 03-18-2013, 05:57 PM   #18
sdbbq1234
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I have found that curing at 34degrees is too low. It took almost 2 weeks before a test slice didn't taste like fried pork.

Now, I turn the fridge up to about 36-37 degrees; ready to smoke in about 5-7 days.

BTW, I have a fridge for curing and stuff separate from the every day fridge.

wallace
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