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pushok2018 said:
Looks good. Waiting for picks after you slised them! You cured them for three weeks? I usually dry cure pork loin for two weeks which is enough.... Were your loins too thick? Just curious.
Click to expand...

I've had some loins not get cured in the immediate center. When cooked, the middle looks like a gray bullseye. And I like the little extra tang
 
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