Cured, glued, sous vide at 180 for two hours, smoked, sliced
This entry was posted on July 3, 2014 at 10:18 am and is filed under bacon, charcuterie, Chef, Rabbit with tags bunny belly bacon, Rabbit. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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