Monday, February 28, 2011
Dry Cured Bacon Update... (off to the Smoker)
Here are a few of the rib-in bellies, with the savory cure at day 5!!! They are getting quite firm, and the color is looking great... Might be ready for the smoker by Wednesday! I'll keep you posted!
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March 1, 2011 at 9:14 AM
Looking forward to the finished product.
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