Still have to weigh ingredients. I think either method is fine as long as the proper amounts are used.
- 723 Posts. Joined 8/2013
- Location: Eastern PA
- Points: 50
- Select All Posts By This User
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.