Guest guest Posted January 12, 2004 Report Share Posted January 12, 2004 thanks everyone for all the pork help. i thought i'd follow up with an update - they went yesterday to the butcher and this guy is *so* *cool*. in fact, he used to be a sous chef - how cool is that? this weekend we'll be dining on fresh tasty pork chops but the story gets even better: not only does the smokehouse do it with no nitrates, but! i convinced them (well, it wasn't like they put up a fight) to let me bring over celtic sea salt to do the curing with. this is going to be the healthiest bacon *ever* YAY! atg technical support support@... 1-800-RING ATG Quote Link to comment Share on other sites More sharing options...
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