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First try curing/smoking bacon

Posted By: Ed Pawlowski
Date: Saturday, January 20, 2001 at 10:08 p.m.

If you have not tried making your own cured meats, especially bacon, you should consider doing so. It is so much better than commercial products and things always taste better when you have a little of your own soul in it. With Canadian bacona dn suasages now behind me, slab bacon was the challange last week.

The bacon I made was a dry cure. You can use Morton's Tender Quick or mix your own with salt and Cure #1. For step 1, just rub down the slab of bacon with it. Step two it to put on a coat of either brown sugar, honey, or maple syrup. (I used honey) They wrap it well and put in into the refrigerator at 37 degrees. Turn it over every other day or so for a week. Smoke with your favorite hardwood. I smoked mine for 10 hours at about 100 degrees. Chill overnight, slice, cook, eat.

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