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Curing your own bacon
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PeaKing
Posted 7/24/2017 20:07 (#6146658 - in reply to #6142803)
Subject: RE: Curing your own bacon


West central ND
Brother operates Federally inspected meat processing facility. Anything that goes in the smokehouse must be heated to 140 degrees. Bacteria will grow pretty rapidly at 90. Wet or dry cure for about 8 days is correct.

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