Seriously. Also just simplified our life when it comes to meat processors. Just give us the belly we will make the bacon. Sausage next
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Home-cured bacon is truly wonderful. At the same time, most Americans are *tragically* unfamiliar with the delight of cooking with fresh pork belly, so I feel like I've got to give that a plug. It's so good!
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I want a Big Green Egg just for bacon and brisket production. And pulled pork.
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I take delivery!
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