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Ode to Our Cured Meat Expert...

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Comments

  • nolaeggheadnolaegghead Posts: 21,586
    looks delicious...nice juxtaposition of disparate ingredients.
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    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
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  • travisstricktravisstrick Posts: 4,971
    edited October 2012
    nvm.
    Be careful, man! I've got a beverage here.
  • vidalia1vidalia1 Posts: 7,091
    I have talked to Stike many times about curing temps & humidity...as he points out when folks in the good old days did this they cured meat whenever & however they could...no refrigeration, no special rooms, no special salt, etc...they just cured it when they had the meat...do not over think it...just do it....I only wish Jeff was here to hear may say these words...
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