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Curing Brisket Point and Flat
Evening all! I started curing a brisket point and flat in a ziploc with 1 gallon of water and 1oz of sure cure. I am guessing that the meat was ~13lb going in. Is this within the safe level for sodium nitrite? Thanks! Tyler Reddington- Dino Rib Man
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- cure #1 curing curing beef
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