In the midst of winter, we are in bacon. I smoked another two pounds of home-cured pepper bacon this past week, one on of the two warmer days. Before and after shots: This is after a full ten days of curing the fridge at home.
In the midst of winter, we are in bacon. I smoked another two pounds of home-cured pepper bacon this past week, one on of the two warmer days. Before and after shots: This is after a full ten days of curing the fridge at home.
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