Thread: Food and Drink Brinkman smoke n grill
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Old 08-28-2012, 04:26 AM   #154
KCUnited KCUnited is offline
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Join Date: Nov 2007
Location: Harms Way
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Any of you guys do any curing? I cured this pork loin for 6 days for some back bacon, smoked at 175. I enjoyed it and want look into curing some other cuts.

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