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Old 12-21-2010, 10:20 AM   #11
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

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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