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bacon curing |
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bacon curing preserving of pig meat by dry pickling with salt and saltpetre or by immersion in a brine tank, followed by a period of maturation in a cool place to allow an even distribution of the pickle. Injection of pickling brine into large muscle masses is much used to hasten the curing process. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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