Air dried cured meat and salami recipes
by Oddley » Sun Jan 22, 2006 9:21 pm
If you have a surplus of Franco's traditional bacon cure you can use it to brine cure. Click HERE to find out how from a .pdf file. It only explains how with the pump method.
-
Oddley
- Registered Member
-
- Posts: 2250
- Joined: Sun Oct 03, 2004 10:58 pm
- Location: Lost Dazed and Confused
Return to Recipes for cured meats
Who is online
Users browsing this forum: No registered users and 9 guests