Chaplin Bill: I used a dry bacon brine I bought from A.C. Legg. I cured for 6 days, washed off the brine and did a test sample. It seemed to be right where we wanted for salt. I let it rest of a rack for 3 days, and then smoked it for 14 hours. The bacon turned out too salty. I am trying a EQ method of dry brine on the second slab. It went into the smoker today. This is the last slab I did.
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