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I copy what you are saying dirt. It seems like there are a lot of variations out there from one teaspoon to 5# to the package recommendation. I followed the package instructions. My bad I guess.
Man, I followed the instructions on the package (1 teaspoon/ pound of meat), and that made some super sour landjaeger! Does anyone use this stuff?
I'm not worried about making it shelf stable (plenty of freezer space). Just want a little tang. Their recommended dose makes my teeth hurt!
I've made buck board bacon a few times, following Pops brining method. This is my version that I'm narrowing down:.
for every 1 gallon of water, add:
1/2 cup canning salt
2 cup granulated sugar
2 tbsp blackstrap molasses
2 tbsp granulated garlic
2 tbsp granulated onion
1 tbsp cure no. 1...
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