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The Water Cooler
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Makin' bacon!
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<blockquote data-quote="WhiteyMacD" data-source="post: 2937418" data-attributes="member: 7633"><p>Quick Cure? What are you putting in the cure?</p><p></p><p>I've done bacon before using the Pink Salt method but it required a weeks worth of cure time before smoking... I also do a couple pounds without smoke just to have salt pork on hand. Salt pork comes in really handy for recipes where you want some really good flavoring but dont want the smoke. I use it a lot in making NE clam chowder.</p></blockquote><p></p>
[QUOTE="WhiteyMacD, post: 2937418, member: 7633"] Quick Cure? What are you putting in the cure? I've done bacon before using the Pink Salt method but it required a weeks worth of cure time before smoking... I also do a couple pounds without smoke just to have salt pork on hand. Salt pork comes in really handy for recipes where you want some really good flavoring but dont want the smoke. I use it a lot in making NE clam chowder. [/QUOTE]
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Makin' bacon!
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