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Results for curing bacon and sausages across depots, public-domain books and formula indexes.

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Smoking times and temperatures

AI-ORGANISED INDEX kitchen · hours, degrees C

Smoking is about getting the smoke into the meat and holding the temperature. See Curing Bacon And Sausages.

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Brine and salt percentage

AI-ORGANISED INDEX kitchen · %

Weigh the salt and the water, or measure the water and use the figure for the salt. Ice brine is 20-25% for a fast pickle. See Curing Bacon And Sausages.

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SOURCES & PROVENANCE 1 listed

This page is an AI-organised index. The label means the grouping and cross-links were compiled with AI; the information itself comes from the public-domain books, reports and manuals listed below. Open any source to read the local copy or follow the link to the original publication.

AI-ORGANISED INDEX Runchero depot index Runcheroindex

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The grouping, labels and cross-links on this page are AI-organised from the archive's books and manuals. The information itself is read from those sources.