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new to forum
I am new too this forum, but have been reading all the info. sound like lots of well informed members. I am not good with math but i have been using prague #1 for curing at the rate of 1 teaspoon per 5Lbs of meat. can I use this rate in wet and dry brines. thanks for and help. I am one of those...- shooter44
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- Forum: For New Members
