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Unread 11-14-2013, 02:40 PM   #13
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Make sure you are using pink curing salt as there is some pink salt out that is not really for curing. I wouldnt be cutting down on the salt as thats whats keeping the bacteria at bay during the curing process . After you cure and rinse let the meat soak and hr or two in a bowl of cold water ..pat dry then let sit in fridge uncovered for a night before oyu smoke it. The soak really helps get some the salt out.
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