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Really, the sky is the limit as long as you get the dry cure part right. Too much for a breakfast meat, but that’s just me. Play with the herbs and spices, based on what YOU like. Our favorites, when we did a taste test of all four, were the molasses with the red pepper (surprise, we like all things spicy) and the maple syrup version.
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Pat dry.ĭry meat in front of a fan for an hour to form the pellicle, which is essentially a skin that allows the smoke particles to stick. This was a taste test of all four kinds we had smoked to see which one we liked the best. If there are still squishy places, leave for up to 2 more days. Have a tray underneath in case your bag leaks. Refrigerate for up to 7 days, flipping bag to redistribute cure every day. You want a tight fit here so cure remains in contact with the bacon as it releases juices. Add optional sweetener, herbs, spices and/or garlic.