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by Oddley » Sun Jan 09, 2005 12:26 pm
by Parson Snows » Sun Jan 09, 2005 7:25 pm
I would like to know how much meat can be cured in a brine before the brine is depleted in cure. Has anybody come across this formula. Cheers!
by Oddley » Sun Jan 09, 2005 8:10 pm
by Parson Snows » Mon Jan 10, 2005 4:37 am
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