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Bacon

Jacob_15423

I smoked a bit of pork belly for 90 min with apple wood. Now want to finish it up with sous vide. I am not 100% sure on time and temperatures. The smoke got the pork to 110 at the end of th smoke.

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seijoed

60 for 48h, 65 for 24.

How high a temp did you smoke at?

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