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Old 01-07-2013, 12:44 AM   #7
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Join Date: 04-25-11
Location: Valdese, NC

If you used a cut of meat like bottom round for this, it's gonna take a little different procedure I think due to the thickness of the meat. I think a wet brine rather than a dry brine and you would probably want to inject the meat with the curing brine also.
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