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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-17-2013, 04:35 PM   #16
fingerlickin'
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Originally Posted by pomah25 View Post
Looks great, but i kind of expected to look a lot pinker - almost hammy. Wouldn't the cure do that, or am i crazy?

I'm no curing expert, but I don't think just the quick overnight cure would have that effect. The texture is definitely more firm than usual. More lunch meat like if you follow me. Give it a shot and see what you think. It's super easy. It also made great sandwiches for work this week.
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Unread 01-17-2013, 05:07 PM   #17
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Thank you for the link Bruce. Recipe now on my file. I will try on my return home from holidays.
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Unread 01-17-2013, 05:58 PM   #18
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Looks great!!

I have a breast in the freezer that I just fiqured out what to do with it.

Some TQ in the cure would give it some color and possibly some hammy flavor but I'm not sure I want to fark with a good thing.
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Unread 01-17-2013, 07:33 PM   #19
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That looks awesome I love Reubens
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