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Unread 02-03-2013, 02:56 PM   #2
bluetang
somebody shut me the fark up.

 
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I have no experience in shorter curing times, but I had this site in my bookmarks. Go down the page to Dry Curing Time, they say 2 days/ lb small cuts, or 7 days per inch. Hope this helps ya, good luck.
http://www.wedlinydomowe.com/sausage...curing/methods
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