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Walmart Presents Even Lower Standards
On Sun, 06 Jun 2010 14:03:25 -0500, Melba's Jammin' wrote:
> In article >, > Christine Dabney > wrote: > >> Ya know, that might be a good reason to learn to cure your own >> hams...LOL. > > Like *that's* on my bucket list. LOL! Well, I know somebody sent you a few ounces of Bolner's Fiesta Brand curing salt, but you'll have to wait until next year for the smoker. You can turn out some decent cured pork just by brine-curing a pork loin, dry curing a pork butt. You'd be amazed how hammy they'd taste without even smoking. Don't be ascared. -sw |
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