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Which Curing Salt Do I Use?: Cure #1 6.25% - this is the industry standard in curing salts. Use it for any meats you are curing for longer than a few days (eg. Bacon, Ham, Corned Beef). Cure #1 2% - this is a special mix offered by Misty Gully specifically designed for shorter curing processes. It's perfect for Jerky, semi-dried sausages like Kranski's and Chorizo..
Veteran cheesemakers and new hobbyists alike love The Cheesemaker's vast selection of supplies. The Cheesemaker is here with everything from basic guidebooks to temperature-measuring devices, and of course the cheesecloth and home cheese press that make up the bread-and-butter of this craft. Food-grade sanitizing materials are a must when working with any kind of cheese making kit, so find ....
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