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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: 626
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 Parrilla
22.5 WSM
Weber Performer


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