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    #16
    Welcome Eric Stroup from a fellow Minnesotan in Faribault County MN! I too just made Bacon--smoked/cooked it yesterday. Your bacon should be ok.

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    • Eric Stroup
      Eric Stroup commented
      Editing a comment
      Thank you!!

    #17
    Welcome!

    As for the bellies, the process I follow allows for a range in weight for the bellies, 3-5lbs and then a 1/4 cup of dry cure and sit for 5-7 days. You should be fine, going off of that. If you feel they are under, just watch them during the cure process, perhaps they cure a little quicker, day 4-5?

    Enjoy th bacon!

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    • Eric Stroup
      Eric Stroup commented
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      Thank you!!

    #18
    Hi from LI NY, I cure and smoke bacon every few months, started a batch today. How did your turn out??? Any left!?

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    • Donw
      Donw commented
      Editing a comment
      That is a question often asked in my household, "Is there any bacon left," and the answer is almost always no. 🙂

    • FireMan
      FireMan commented
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      Hello Michelle Factora . Thought you’d just sneak in here did ya? 🤗

    #19
    I do that all the time. You will be fine and that recipe makes great bacon. Enjoy!!

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      #20
      Salutations from Hays, KS!

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        #21
        Welcome to The Pit from Madison, WI

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