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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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