Bacon part II

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azrocker

Smoking Fanatic
Original poster
SMF Premier Member
Feb 3, 2009
636
10
Edmond OK
So it is a snowy day here in OKC and I am off work for a change. Seems like
every time I am off the weather is bad. Windy fire watch rain etc. So since I have a 4 day weekend next weekend I decided to grab the last of the 30 pounds of pork belly and try some more bacon curing. This is my second attempt at bacon and I decided to start with a dry cure. I call this "the kitchen sink" because I opened my spice rack and threw in a lot of different things. I have Bradley sugar cure, brown sugar, pablano chili powder, CPB, and some old bay. Crazy huh? In the beer fridge to cure for 7 days!
 
Is that todays snow? Even us in NY have 60's going on....and I thought we were the armpit of the countries weather.
 
On with the Dino's



Done! Very peppery with the Chipolte. Me Likes!
tongue.gif
 
man that looks great......how was the finished product and where are the pics ?????
 
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