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Ham cure

Cheesegghead
Cheesegghead Posts: 42
edited November -1 in EggHead Forum
Just finished butchering a whole pig that I picked up at the farm this morning. Got everything cut up and in the freezer except sausage scraps, hams, and bacon. Just wondering if anybody knows of an exceptional ham cure recipe or mix - I'd like to try something new and unique this year. I usually do a basic wet brine for the ham and dry salt cure for the bacon. Any suggestions are greatly appreciated. Thanks!

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