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Cures

Discussion in 'Preserving Food' started by Terri9630, Dec 6, 2018.

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  1. Dec 6, 2018 #1

    Terri9630

    Terri9630

    Terri9630

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    We have 2 pigs at the butchers. I've been looking for a good cure for the bacon and hams. Any suggestions?
     
    MoBookworm1957, Caribou and Meerkat like this.
  2. Dec 6, 2018 #2

    Meerkat

    Meerkat

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    I know nothing about that but will bump it up for you.
     
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  3. Dec 7, 2018 #3

    Caribou

    Caribou

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  4. Dec 7, 2018 #4

    Terri9630

    Terri9630

    Terri9630

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  5. Dec 7, 2018 #5

    Weedygarden

    Weedygarden

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    I recently read or heard that it is better health wise to use paprika than black pepper. I am not sure why. I should see if I can find where I saw it.
     
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  6. Dec 7, 2018 #6

    camo2460

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    Go on line to the Morton Salt company and look for their line of premixed cures, they have a bunch of choices and the instructions come with your purchase.
     
  7. Dec 26, 2018 #7

    ClemKadiddlehopper

    ClemKadiddlehopper

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    I use Pop's brine from the smoking meat forum. It works nicely without being overly salty. I have also used maple syrup in it. Do not use hard water to make the brine.
     
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  8. Dec 30, 2018 #8

    Terri9630

    Terri9630

    Terri9630

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    Thanks. I'll have to give That a try.
     
  9. Dec 30, 2018 #9

    Terri9630

    Terri9630

    Terri9630

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    Thanks. I'd like to find a good recipe i can mix my own and know exactly what's in it.
     
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