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02-13-2009, 10:36 AM

gonefishin Offline

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Curing a fresh ham?

I hope this isn't outside of the scope that you wanted to discuss here. But I'd like to get your input on curing a fresh ham (10lbs). I've asked some questions and got good answers, but I'm still uncertain about how much prague powder #1 to use in the brine solution?

thanks,

dan

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