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pork loin ham
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Smoked and Sous Vide Loin for Sandwiches
I took @JC in GB 's suggestion of using 10% of the meat's weight in water to mix my cure which was 2% brown sugar, 2.2% salt, .25% prague power. I mixed the cure ingredients with the water then added to a vac seal bag with the meat. Into the fridge for 12 days, turning and massaging daily. Then...
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