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  1. #1
    Machine Gunner DenverGP's Avatar
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    Just finished rubbing down 10 pounds of pork belly to cure for bacon. 5 pounds got a maple/brown sugar rub, the other 5 pounds got a pepper/spicy rub. Rubbed down, sealed them up in plastic bags, and into the fridge. It'll go on the smoker on sunday for 4 hours or so.

    Picked up 50 pounds of seasoned oak firewood which will be the main fuel. Picked it up over at Sante Fe Sand and Gravel. And I already had a bunch of large chunks of my usual flavor woods to add in. Got chunks of hickory, mesquite, apple, cherry and pecan.
    Last edited by DenverGP; 08-24-2015 at 14:39.

  2. #2
    I am my own action figure
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    Quote Originally Posted by DenverGP View Post
    Just finished rubbing down 10 pounds of pork belly to cure for bacon. 5 pounds got a maple/brown sugar rub, the other 5 pounds got a pepper/spicy rub. Rubbed down, sealed them up in plastic bags, and into the fridge. It'll go on the smoker on sunday for 4 hours or so.
    I am considering trying to make smoked bacon this fall. Where do you buy the pork bellies at?
    Good Shooting, MarkCO

    www.CarbonArms.us
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  3. #3
    The "Godfather" of COAR Great-Kazoo's Avatar
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    Quote Originally Posted by MarkCO View Post
    I am considering trying to make smoked bacon this fall. Where do you buy the pork bellies at?
    Along with suggestions, links for doing it correctly.
    The Great Kazoo's Feedback

    "when you're happy you enjoy the melody but, when you're broken you understand the lyrics".

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