ISO Brine/Cure For Goose Legs

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mona327

Assistant Cook
Joined
Jun 12, 2009
Messages
1
Location
Tel Aviv
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?

Monique
 

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