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The Water Cooler
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<blockquote data-quote="Shadowrider" data-source="post: 3050339" data-attributes="member: 3099"><p>If you can even find fresh belly it's not quite that expensive yet, but it sure is headed that way. Not sure it'll be worth it as I found a source for some thick cut bacon from a plant here in Oklahoma and it's $4.95 per lb. and it fried up nice this morning. So I'm not sure yet if it's worth the hassle of doing my own. I'll do a few batches to try it out and hopefully I can beat the price, but what I like about the idea of doing my own is that I know what chemicals are used in the cure. It's not a hard process just takes some time. I'm gonna be smoking it. I just wish I could find pink curing salt in town, as it is I'll be ordering it online. <img src="/images/smilies/frown.png" class="smilie" loading="lazy" alt=":(" title="Frown :(" data-shortname=":(" /></p></blockquote><p></p>
[QUOTE="Shadowrider, post: 3050339, member: 3099"] If you can even find fresh belly it's not quite that expensive yet, but it sure is headed that way. Not sure it'll be worth it as I found a source for some thick cut bacon from a plant here in Oklahoma and it's $4.95 per lb. and it fried up nice this morning. So I'm not sure yet if it's worth the hassle of doing my own. I'll do a few batches to try it out and hopefully I can beat the price, but what I like about the idea of doing my own is that I know what chemicals are used in the cure. It's not a hard process just takes some time. I'm gonna be smoking it. I just wish I could find pink curing salt in town, as it is I'll be ordering it online. :( [/QUOTE]
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