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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Just started the "cure"

thechief96thechief96 Posts: 1,908
edited March 2012 in EggHead Forum
I picked up a 11 lb belly yesterday at RD for 2.19 a lb. Made up the basic cure from Ruhluman's Charcuterie. I cut the belly in half and put in just the cure on half and added pure maple syurp in the other. Hope it comes out fine.I'll take picters and keep you posted. It sure doesn't take much pink salt does it? Barely turned the salt/sugar mixture pink. 
Dave San Jose, CA The Duke of Loney
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