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Old 03-24-2011, 08:31 AM   #1
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Join Date: Jun 2009
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ISO Brine/Cure For Goose Legs

Hi ya'll. I've been using Michael Ruhlman's Charcuterie as my guide, but he's let me down here.

Basically I want to know how the bone will effect the curing process. Do I need to make adjustments to the strength of of the brine or it's brining time. Can I brine legs and breast together?



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Old 03-24-2011, 10:43 AM   #2
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