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3:01
Deep-fried bacon hot dog recipe you need to try
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DAY 5: It’s Bacon Time. We’ve made it to the finish line of the homemade beef bacon series, and today is where all that curing and patience pays off. 🔥 First things first — after resting uncovered in the fridge overnight, I pulled the beef belly out and let it come to room temperature before smoking. This helps the smoke adhere evenly. 🌫️ Then I placed it on the smoker at 200°F and let it go until the internal temperature reached 150°F. That gives you that rich smoky flavor without drying it o
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