I have that - I've made salami and cured sausage from that book, but never cured anything very big.
Pastrami I've only ever done shortcut from corned beef, otherwise straight up smoked brisket.
Das
npub1ky…njltj
2026-05-27 00:50:10 UTC
in reply to nevent1q…lwpg
Author Public Key
npub1kydcuejxshy846ktj5udla8ltjx993szw7yqsdvkjjn3lk66ya5scnjltjPublished at
2026-05-27 00:50:10 UTCEvent JSON
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