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Posted By: Tom
Date: Friday, January 31, 2003 at 9:14 p.m.
Hi everyone. Im in a little bit of a quandry. Tried to make some bacon out of boned boston butts(pork).Used Mortons sugar Cure & dry rubbed well. Then I also injected a mild sweet pickle cure on the inside. bagged up & put in the fridge for 41/2 days. Let hang for 1 hr. Put in smoker for 1 hr at 125-130 deg, then I smoked for 4-5 hrs with apple wood. Looked great but it doesn't know what it wants to be! Smells like bacon a little bit,but then it tastes like ham too!
Can someone PLEASE help??? Thank's!
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