Replying to Avatar Jac

Did you do salt by weight percentage? If so, what percentage do you use, and what temperature for how long?
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FlyoverJoe 2y ago

I use this Bradley smoker recipe. Brine it 4 days then slice. We prefer no smoke.

https://www.bradleysmoker.com/blogs/recipes-pork/wet-cured-smoked-bacon-recipe

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