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Can I cure old (dry-aged) meat
Hi All, I have a slab of pork belly that for all intents and purposes I "dry-aged" before I got it in the cure. The last time I made bacon I wan't able to find any pink salt in my area so I used Morton's "Tender Quick". I thought the resulting bacon was a bit too salty. Last week I bought a...- bhob
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- Forum: Hot Smoked Bacon
