I'm curious about something here: You say this boneless pork shoulder is 72% fat. It sure looks to me from the photos that it may be 72% lean. Was this a typo? Which is it? I've never made any bacon before, but sure would like to try it, especially if I could make some real lean. It sure looks mighty good from your photos! Thanks for the reply!
"...why, land is the only thing in the world worth working for, worth fighting for, worth dying for,... because it is the only thing that lasts."
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