1/ Applying dry rub to the next 125 lbs of pork belly (to turn it into bacon)pic.twitter.com/Ily58m6XCf
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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 warm or cold smoking? I have a smoker, but it'd be a hot smoke. But I've been wanting to make my own bacon for some time now.
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