Stacy Witscher wrote:A basic dry cure is 450 g kosher salt, 225 g sugar, and 50 g pink salt (prague powder #1) and use 50 g of this mixture per 2.25 kg of meat.
A basic wet cure is 4 l. water, 350 g kosher salt, 500 g. sugar, 42 g pink salt, 8 g pickling spice, 5 cloves garlic per 2.25 kg of meat.
Stacy Witscher wrote:No problem. And I would love to be updated on your endeavors as they occur.
In the renaissance, how big were the dinosaurs? Did you have tiny ads?
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