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Makin' Bacon

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Post Fri Aug 01, 2014 12:22 pm
scorched_porch User avatar
well done
well done

Posts: 411
Location: Redwood City, California

Depending on how friendly you are with your butcher, you can order a fresh, skin off belly and have him cut you what you want. Mine would have given me two pounds of it and kept the rest to make in house bacon - so if your butcher makes bacon, split an order with him. I would highly recommend doing this to anyone that's serious about their craft, it's pretty easy and highly satisfying. It just takes time.
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
Weber Performer
http://thequinchoproject.wordpress.com/

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