If it won’t grind that much twice it isn’t worth having

Okay will give it a try, thanks

I meant before smoking. I made some that I got a little heavy with the seasoning and it was pretty salty. I put it in a cold water bath for a while, actually slow running water and it for sure helped take out some of the excess salt. If the directions are followed precisely it won’t be a problem.
Like I said before it is the best bacon ever in my book. Smoking just puts the final touch to having some fantastic bacon. The directions, if I recall correctly, call for cooking it to a certain temp along with smoking and a water bath before smoking. Had a buddy that just smoked without cooking and it turned out great also. It was amazing the difference in taste before and after smoking. Trying some before the final process just gives you a chance to fix it if it does turn out to salty.

Minnesotameat
curios how you made your stuffer air powered

wvhunter1965
This is a recipe I use for making hams. It is pretty good. Use a 1/2 cup of tender quick to 4 cups of water to make a brine. Inject 1 oz of brine per 1 lb of meat. Rub 1 tbsp of sugar cure per 1 lb on the outside then refrigerate for 10 to 14 days. Then wash off excess salt with warm water. Then you can smoke and cook it or just plain cook it to an inside temp of 160 degrees. Very good with pork and pretty good with deer. Just have to remember deer is going to be different.