Smell: iodine / bandaids. Taste: apples / oranges / honey, nice peppery bite like rye. Zero smoke. Smooth & balanced A+++ @bostondelendestpic.twitter.com/V4HgPzcHiy
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My local butcher shop makes "rib bacon" from some of the rib cuts. So good. And I make the skin into smoked cured rinds. #snouttotail
Yes, two. Salt rub, hang for 6 months, wash clean, smoke (southern style), slice, freeze.
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