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John Setzler

Yoder Bacon

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5 pounds of pork belly... cured for 10 days and ready for some smoke...

 

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Smokin' at around 180°F on the Yoder YS640... my own blend of hickory, apple, and cherry pellets for smoke.... let it smoke here for about four hours...

 

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I like thick slices....

 

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Mmmmmmmmmm....

 

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