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6.2.12 What about dry-curing sausages and meats?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

6.2.12 What about dry-curing sausages and meats?

I'll leave this topic open for someone with real experience. The dry
climate in Tucson makes it difficult to maintain the ideal 70% relative
humidity required for dry-curing so I've never even tried.

A dehydrator will work wonders :-)

 

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previous page: 6.2.11 If my cured pork doesn't reach a safe temperature, what about trichinosis?
  
page up: Food Preserving FAQ
  
next page: 6.2.13 What is the difference between smoke cooking and curing?