Thread: Food and Drink Brinkman smoke n grill
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Old 08-28-2012, 07:30 AM   #155
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Quote:
Originally Posted by KCUnited View Post
Any of you guys do any curing? I cured this pork loin for 6 days for some back bacon, smoked at 175. I enjoyed it and want look into curing some other cuts.

I do a fair amount. I cure venison sausage, I cure salmon. I've not done a ham though it looks good. I made a shitload of venison sausage last fall. Probably 20 lbs. My freezer died and it all went bad. Dammit!!!! I will be making another huge batch first rainy sunday this fall.
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