There are a lot of cured meats that are not cooked at all, just dried. Coppa for example is not smoked or cooked at all.
Taz, remember your Swedish/Danish(I think) venison cured with salt only?
Taz, remember your Swedish/Danish(I think) venison cured with salt only?
With veison or beef, I have no qualms about doing that. But with pork...nope ~
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