Edwin Pawlowski <Edwin Pawlowski >> wrote:

> Start with a curing brine. This recipe makes enough for 25 lbs of meat.
>
> 5 quarts ice water (about 38-40F)
>
> 8 oz. salt
>
> 3 oz. Prague Powder #1
>
> 3 oz. powdered dextrose

Kent - are you listening to this?

-sw