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Semi-newbie with lots to learn! Loving this site!

post #1 of 2
Thread Starter 
I butchered my own hogs and curing my own hams and bacon for only my second year. I have them in my brine for 3rd day and that is only as long as I cured them last year before smoking and I thought they were great. But now after reading a lot of posts on this forum I'm worried it's not long enough, any thoughts?
post #2 of 2
Thread Starter 
To clarify, I did use #1cure in my brine and injected them at 25%.
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