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  • Users: sam1234
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  1. S

    Cure

    Quick question. Just wet brined a 14lb brisket to make pastrami currently on the smoker. I have a funny feeling I may have used too much cure but can’t remember should have wrote it down. Is there a way to tell after the fact if it has too much cure? I can’t remember if I used 3 tsp of #1...
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