HICKORY SMOKED BACON NO FURTHER A MYSTERY

TwinFallsID explained: I believe bacon should be smoked at just under the body temperature from the animal the meat originates from.Just after 7 days clear away the pork from your bag and rinse off with chilly drinking water. Slice off a little piece and fry to style for salt content material. If much too salty soak in cold h2o for 2 several hours.