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Unread 02-01-2013, 09:53 PM   #2
Smoking Westy
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Page 2 of my thread has the dry cure I use. I've done it both ways. Wet brining is quicker and I feel you can get more flavor imparted on the belly but if you are doing any quantity then dry bringing is the way to go.

http://www.bbq-brethren.com/forum/sh...d.php?t=151671

Feel free to hit me up if you have any questions.
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