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Understanding brine ratios - Page 3

post #41 of 42
Quote:
Originally Posted by rgautheir20420 View Post
 

 

This is all why I dry cure :yahoo:


Still have to weigh ingredients. I think either method is fine as long as the proper amounts are used.

post #42 of 42
Quote:
Originally Posted by chewmeister View Post
 


Still have to weigh ingredients. I think either method is fine as long as the proper amounts are used.

 

Agreed. Just with all the brine curing confusion and experimenting going on here, I'm glad my method of choice is dry curing. 

 

I still read these threads to learn as much as possible though.

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