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Followed a recipe in Charcuterie - Brine (Kosher salt, Cure, Sugar, Sage, Thyme, Garlic) 48 hours, pat dry, Uncovered fridge 24 hours and then smoked with Dome 210 and Internal 150
Mrs fastcar which is monitoring for me with iGrill says it looks "anemic"
I guess the ultimate test will be in the fry pan, but any comments ? Thanks