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Author Topic: Amateur Dry Cured vs Wet Brined Buckboard Bacon Competition  (Read 10365 times)

Pork Belly

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Re: Amateur Dry Cured vs Wet Brined Bacon Competition
« Reply #15 on: February 09, 2015, 09:34:32 PM »
It would make a difference because all the shed liquid is in direct contact with the majority of the surface.
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