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Old 01-11-2013, 08:26 PM   #5
IamMadMan
somebody shut me the fark up.

 
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Join Date: 07-30-11
Location: Pemberton, New Jersey
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Also Buckboard Bacon

http://lpoli.50webs.com/index_files/Bacon-buckboard.pdf

I leave out the liquid smoke and cold smoke for 3 hours, then roll and tie, and continue the recipe with smoking at 200° until internal temp is 140°


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