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Simple Salting, Curing, and Charcuterie - Wet-cured Meat

DK Publishing's logoDK Publishing 02-07-2014 DKBooks

There are many ways to cure pork legs into hams, but this is a good basic method that produces a mild, sweet cure. The fridge must be kept very cold (below 40°F/5°C) and the meat completely submerged during brining.

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