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Phly 02-16-2013 05:28 PM

Makin bacon
I cure and smoke my own. If there's interest, I'll document how I do it and hopefully get tips and tricks from others. I'd hate to make a huge thread nobody cares to read so please like or comment if interested. Well I'll start with....... 38.4lbs of bellys skin on cause cracklins are way too good. that's a hunk a meat ;) and thawing. Most of this wont be near as exciting as it looks lol.
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Delfina 02-16-2013 05:53 PM

I think you should do a hands-on demonstration, I have him waiting.....

Phly 02-16-2013 06:06 PM

I'd be happy to!
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Sharpie 02-16-2013 06:08 PM

I want to watch bacon being made! Me! Me! Me!

JustWingIt 02-16-2013 06:49 PM

I'm interested!!! Very cool!
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MHFoundation Quarters 02-16-2013 06:53 PM

Love to see it Phly. Plus, I'm thinking you're close enough I need samples lol!
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Phly 02-16-2013 07:04 PM skin off the first slab. I'm no pro swordsmen but, hey they turn out alright. @MHfoundations anytime! I love opinions and I make a mean beef brisket too.
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MHFoundation Quarters 02-16-2013 07:15 PM

Hmmm, has me thinking trail ride and bacon for breakfast!
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waresbear 02-16-2013 07:43 PM

What about turkey bacon?

Phly 02-16-2013 07:44 PM

Sounds good, when its not 17* and windy as all heck! skin for cracklins
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