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Homemade Bacon : Part 2 The Smoke

  • Charcuterie
  • Pork
  • Smoked
At the end of Part 1 we made sure we had our salt levels where we want them and our belly had dried uncovered in the fridge over night.  Now it’s time to add one more layer of flavor. Infusing the belly with smoke is the pièce de résistance.   In...

Andrew Armstrong

June 16, 2014
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Homemade Bacon : Part 1 The Cure

  • Butchering
  • Charcuterie
  • Pork
  • Smoked
If bacon had it’s own Twitter account it would have more followers than Katy Perry, Justin Bieber, and Barack Obama combined. Everyone loves those slabs of salty goodness. Even those forbidden to eat it have been known to long for it. I cured more than 20 pounds to get the...

Andrew Armstrong

June 15, 2014
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