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#bacon #ham #wetcure

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  1. B

    3 Week Wet Brine, Too long?

    I’m taking delivery of a whole fresh cut ham in two 1/2s and a whole pork belly. I’m planning a wet cure. Due to travel etc, I am planning 3 weeks in wet brine. Will this be too long? Ordinarily if the brine required 2 weeks, what will this extra week in the brine do? Any recommendations on...
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