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Unread 03-31-2013, 08:20 PM   #11
CharredApron
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Quote:
Originally Posted by boogiesnap View Post
looks spectacular!

i always second guess myself too with the home curing...did i mix the brine right, temp in fridge right, time in brine right, soak-no soak, air dry enough, how to finish, yada, yada.

but after all that we get a great looking meal like yours!

well done!
You were a BIG help! Next time I am in Fairfield I'll look you up. Ct that is
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