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Life of brine


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2 hours ago, Mister Gain said:

Looks excellent GL, have you tried dry curing pig cheeks using a bacon cure and hot smoking them on the BBQ? They are well worth a go.

cheeks.jpg

I havnt mr g them pieces look very tasty , pork cheeks are a fave of mine ? we use this Prague no 1 in our brine do u salt the dry cure 

5EA104B1-670E-419D-901E-EFE08B3530C8.jpeg

Edited by green lurchers
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