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MMMMM Bacon!

LongIslandEd

Take a breath!
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I picked up a pork belly at a prime butcher I found close to the house last week and split it with fellow Brethren, Retired RailRoader. Cured it for a couple days with the curing salt and sea salt added brown sugar with cracked pepper to the mix.

Rinsed after the cure, coated with maple syrup and hickory smoked it to 150* last night. The kids smelled it this morning and made it out of bed with no problem....hmmmm....funny for a school day.

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Your bacon looks great Ed. I'm still curing mine, I usually go for a 7 day cure, then I rinse everything off with an overnight dry in the fridge. Into my egg in the next morning with plenty of applewood.
 
Your bacon looks great Ed. I'm still curing mine, I usually go for a 7 day cure, then I rinse everything off with an overnight dry in the fridge. Into my egg in the next morning with plenty of applewood.

My side was a little thinner so I did a 5 day cure that started right after I dropped off your side. The wife took some in to her boss because her husband didn't believe I made bacon (Whaaaaat? Doesn't everyone?) Anyway, It's almost all gone. Next is bacon from breast of veal I found on sale at Stop n Shop. Stay tuned.....lol
 
Now that you got your wife's boss hooked on homemade bacon have your wife ask for a raise. Have her use your bacon as a bargaining chip. The bigger the raise the more bacon he gets��.
 
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