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In Reply to: Re: Hey Rawtalent posted by Rawtalent on October 03, 2011 at 06:11:29:
Thanks. Thinking I cured it too long. Next one will go shorter time and with a less seasoned brine I think. The DQ stuff I used in place of saltpeter I got from Butcher and Packer. Will do a little research on TQ for brines. Not comfortable yet doing a dry cure.....
Thanks for your help.
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