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J
Bacon Cure Question
I hate to ask a potentially dumb question but I've got to ask anyway! Probably has been answered before but I couldn't find anything. So I'm dry curing my first belly using the calculations from Digging Dog Farm Calculator. Why is it that the ratio of cure #1 is 6.25% and salt is 2% but once...- Joel123
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- Forum: Hot Smoked Bacon
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