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What's a good starting point.

 
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grizzly



Joined: 29 Sep 2011
Posts: 1

PostPosted: Thu Sep 29 11 8:49 am    Post subject: Reply with quote

Hi,

Sorry to bump the thread, but I was wondering if any of your guys could recommend a good beginner's guide to curing?

I'm new to this, and the thought is making my mouth water and getting me thinking! Idea
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SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Thu Sep 29 11 10:49 am    Post subject: Reply with quote

Charcuterie: The Craft of Salting, Smoking, and Curing
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Here's a change Robert.

I still work here!
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tacklebox
BBQ Super Pro


Joined: 07 Jul 2009
Posts: 1870
Location: Big Bend, WI

PostPosted: Thu Sep 29 11 12:10 pm    Post subject: Reply with quote

Home Production of Quality Meats and Sausages
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This post is not intended to offend, unless I intend it to
Life is like a penis, some times it gets hard for no reason
Twisted Evil Pompous Ass Bigoted LIAR #69 Twisted Evil
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Hell Fire Grill
BBQ Super Pro


Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: Tue Oct 11 11 8:20 am    Post subject: Reply with quote

This page will help get you started.

http://www.wedlinydomowe.com/sausage-making/curing
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dmsintexas
Newbie


Joined: 21 May 2006
Posts: 34

PostPosted: Sun Nov 13 11 1:49 pm    Post subject: Reply with quote

Absolute agreement with SoEzzy!!!
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