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