Recent content by retarr

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  1. retarr

    CB - Wet Cure vs. Dry Cure. Your preference and why.

    I have tried both and prefer wet curing.  If you think about it, dry curing actually turns into a highly concentrated wet cure.  Wet curing also gives you a more consistent product.  A trick I use for both pork belly and loin is a second brine which incorporates fresh water, and maple syrup...
  2. retarr

    Greetings from Central Texas

    After many years of BBQ-ing using a variety of pits from stone built to propane tanks on wheels, I’ve turned my interest to curing and cold/hot smoking meat as well as making my own sausage.   I currently use a Bradley digital four rack smoker which is easy to use while I learn this craft. ...
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