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6.2 Meat Curing And Smoking




Description

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

6.2 Meat Curing And Smoking

Compliments of Richard Thead
(C) Copyright 1995 Richard Thead. All rights reserved.

[--N.B. This is *not* the most current edition of the meat curing/smoking FAQ.
The most recent versions are on the Web, at URL http://www.azstarnet.com/
~thead/msfaq.html. I put this file in simply to give the reader an idea of
what this FAQ contains. --LEB

Cures described herein are not representative of those prescribed in 9 CFR
318 et al. for commercial applications. They are for general information
purposes only. No HACCP procedures have been included in this information.

 

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