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Old 07-04-2019, 12:37 PM   #1
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Maple Cured Bacon

I cured a piece of pork belly for about a week. I put it on the BGE this morning @200F, using peach wood, until the internal temp reached 150F. Pulled it, cut off the skin and let it cool.


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Old 07-07-2020, 01:46 PM   #2
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How did you like the peach wood flavor on it?
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Old 07-07-2020, 01:51 PM   #3
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Quote:
Originally Posted by IloveBBQ View Post
How did you like the peach wood flavor on it?
I found it to give a mild and fruity flavor. Much different than hickory or pecan (which I have a lot of).
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