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Unread 12-21-2010, 10:20 AM   #11
bigabyte
somebody shut me the fark up.

 
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Oh, you're not curing? OK, that's a lot easier then. The only reason brines and cures were mentioned was to make "ham" out of it! Go with the flavorings you like, rubs and such. Inject is optional, but if you are wanting the flavors down in the meat you are gonna have to inject. Cook it to 160 internal for slicing.
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Duh.
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