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  1. Carl H. Bernat

    Meat Locker for Dry Aging/Curing

    I am new to curing and used the umami bags and didn't really like how it turned out. Does anyone have any other ideas, want to sell a curing fridge they don't use etc....I am open to all ideas.
  2. Carl H. Bernat

    Brine

    I am attempting to do my first pastrami. The brine I heated to boil, added cold water and put in fridge for about an hour. I touched the sides of the buckets I was using and they were cold....I then put the meat in and when I put the plates on top to submerge the briskets the brine was slightly...
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