Thread: Ham Brine
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Unread 10-23-2013, 09:16 AM   #19
On the road to being a farker
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Join Date: 04-29-13
Location: montreal quebec
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Hi yeti Dave, the brine recipe that was given to me by sausage maker friend is 2 gallons water, 12 oz salt, 8 oz sugar 8 oz cure.
How do you know if the meat is spoiling, right now it smells and looks great!
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