When I'm not taking that shortcut I follow the instructions in Ruhlman's Charcuterie book for the whole process but it's really pretty similar. For soaking/brining/curing I just use a stock-pot in the fridge.
https://en.wikipedia.org/wiki/Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing
Rockmaster Mike
npub1v9…js2qg
2026-05-27 00:43:59 UTC
in reply to nevent1q…twhg
Author Public Key
npub1v9zla72ekfm27q5e299tdx2ar2933qytstduwq33d7a9q5srch5sjjs2qgSeen on
wss://relay.momostr.pinkPublished at
2026-05-27 00:43:59 UTCEvent JSON
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