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  1. R

    Storing Lamb Prosciutto once cut into

    Hi There I was wondering if i could get some advice on what is the best approach to storing a lamb Prosciutto once cut into, which i have dryed in the fridge to 30% moisture loss without any curing agent apart from salt. and if there is any obvious signs to look out for in terms of bad...
  2. R

    Correct use of Insta cure

    Hi there I was wondering if I could get some advice on the correct use of Insta cure. iam Currently curing two capicolas which have just about finnished there 14 days curing in salt and herbs. And I forgot to use Insta cure. My question is if I was to use it now just before I was to hang...
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