2/ Rub complete.pic.twitter.com/yvKtdeyt2z
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3/ now it sits at 35° for a week or so before being smoked at 200° for two hours.pic.twitter.com/MgEm00hWGc
@MorlockP Does that run you out of pork belly now, or do you have another few hundred pounds tucked away waiting to be baconized?
@random_eddie that's it. And that's the last meat to be processed. I'll pressure can some stock tomorrow, finish bacon in a week, then done
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