HICKORY SMOKED BACON NO FURTHER A MYSTERY

When compared to a pork tenderloin, the meat of the pork loin is lighter in color, as well as flavor tends to be a tiny bit milder.As for the period of time, I go because of the thickness of the meat I am Dry curing, and eight days could be fine When the belly was lower than two" thick, and Dry curing with TQ for 3 weeks would come up with a salty