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Unread 11-17-2013, 02:12 PM   #30
gtr
somebody shut me the fark up.


 
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I usually do 5 days for slabs that are around 5#, flipping the meat each day. I feel for how firm the slab is at the end - it should be nice & firm. Allow time for the slab to sit on a rack in the fridge uncovered at least overnight to allow the pellicle to form.
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