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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#6
03-09-2016, 04:41 PM
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since it is cured try hanging and cold smoking the bellies, We have gone 48 hrs in the smoke house . looks the color a piece of mahogany when done.
everyone loves the bacon and wants to buy some till you give them a price. between the cost of pork belly and the time and labor you would have to sell for $10 / lb or more. 
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