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  #58  
Old 04-07-2017, 04:49 PM
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I guess I assumed some basic info. Low as you can for as long as you like. I try not to hit 130 and like at Least 6 hours. But it depends on your tastes.
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  #59  
Old 08-06-2017, 11:17 AM
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In your experience Rich is Morton's TQ the foolproof way to go as far as pork belly is concerned?

I am curious if you have ever tried either of the Prague Powders, and if so how it went using them.

Thanks for this thread... such a shame now that PB has ruined it by withholding all of the (I am certain) wonderful photos that you took the time to post along with it...

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Old 08-11-2017, 04:41 AM
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I do prefer TQ for bacon. To me itís just easier. I generally reduce the amount used about 1/3 per lb. Fat does not cure anyway, and it lessens the salt level. I concentrate the mix on the meaty parts mostly, and allow a couple extra days cure time.

Iíll see if I can correct the pix. Grrr.. Suck it Bucket!
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Old 08-11-2017, 04:50 AM
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Iíll see if I can correct the pix. Grrr.. Suck it Bucket!
I feel your pain Rich....I feel your pain
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  #62  
Old 08-11-2017, 05:02 AM
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I feel your pain Rich....I feel your pain
Heh.. OK- pix are back in all their blurry glory
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Old 08-12-2017, 03:36 PM
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They look A-OK to my eyes. I will be trying your dry cure method in the near future.

In the past I have been going with a wet cure which included sodium erythorbate as that aids in getting the nitrite and salt deeper into the muscle for a safe results. I am definitely all in for a method that keeps the sodium levels to a minimum but will still yield a solid product.
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