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Unread 11-15-2013, 10:36 AM   #23
Just BS
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Join Date: 09-10-12
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Great points about the pink salts. I am using Prague Powder#1. It is left over from the ham a cured last Easter.
Quote:
Originally Posted by Fwismoker View Post
I'd personally stick with TQ for dry cure and pink for wet
I am under the impression that using TQ wont give me that "cured bacon flavor" and the color won't be as appealing. Any thoughts?
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