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    Member since Jul 2010

    Chef #2559437

    From Mays landing, New Jersey

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    1 Reviewsolen_1009

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    Reviewed Sugar Cured Smoked Pork Loin "canadian Bacon"

    Sunday, Jun 30, 2013 on
     |  1 Reviews  |  By leeboy
    LinMarie says:

    "I am terrified about people suggesting that people who do not know anything about curing meats use salt only. Canadian Bacon should use some Cure #2 or you risk killing yourself with botulism. Sure, some experts use only salt, but they have, literally, generations of experience behind the. The US government requires actual cures. And the fear of d..."


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