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Old 01-16-2013, 02:50 AM   #12
is one Smokin' Farker

JohnHB's Avatar
Join Date: 12-14-12
Location: Sydney NSW

I do not understand. I always dry cure in refrigerator but you are suggesting 10days at around 140f. From my limited experience in long term cooking sous vide it would be cooked 5 times over in the curing process!!! Definitely confuses me.
When you stop horsing around it is time to fire up the BBQ & Smoker
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