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Old 01-27-2008, 06:25 PM   #13
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

Originally Posted by Don Marco View Post
Honestly, i never cared too much for the ammount of salt/cure.

Just used as much of it as was needed to cover all of the meat and then let it sit in the fridge for 10-14 days.

I appreciate your honesty. And it sounds like you get good results.... You know, I've never had any safety concerns while home curing meats, (like under curing and having it turn), I usually keep tabs on amounts and times so I can duplicate the method.

Looking forward to some pictures....10 days and counting.

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