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Recent content by Fishsmoke
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Is fat layer a barrier
When meat is being cured the sodium nitrite slowly is absorbed into the meat. I've read somewhere that the rate of absorption is around 1/4 inch per day. This occurs from all sides of a piece of meat and may take days until the center has been cured. My question: Fat has no hemoglobin so is not...- Fishsmoke
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- Forum: General Discussion
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