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Ode to Our Cured Meat Expert...



  • nolaeggheadnolaegghead Posts: 26,671
    looks delicious...nice juxtaposition of disparate ingredients.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn 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: 5,001
    edited October 2012
    Be careful, man! I've got a beverage here.
  • vidalia1vidalia1 Posts: 7,092
    I have talked to Stike many times about curing temps & he points out when folks in the good old days did this they cured meat whenever & however they refrigeration, no special rooms, no special salt, etc...they just cured it when they had the not over think it...just do it....I only wish Jeff was here to hear may say these words...
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