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  1. H

    White precipitate at bottom of brine container

    I have an 18# ham in a wet brine for thanksgiving presently. I used, and have in the past, this formula for the brine solution using distilled water: https://amazingribs.com/tested-recipes/pork-recipes/wet-cured-smoked-ham-recipe/ I did add some spices and brown sugar to the solution (and...
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