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Unread 01-08-2014, 05:29 PM   #2
Take a breath!
Join Date: 07-23-13
Location: Manchester, UK
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Weigh the meat then measure out 3% of that weight in salt, 1% in sugar and 0.25% in cure #1. No need to soak after this cure, just give it a quick rinse, pat dry then smoke
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