[Jamestown1630]

We’ve never done any curing of meat, except for jerky in the Excalibur; but a book about charcuterie is on my wish-list (right after cheese-making). I also want to learn to corn beef - my father used to bring home the most buttery corned beef in the Spring, from his friend who brined it.

Please let us know how it goes.

-JT

[MaxMax]

I will post how it goes. That sale ends one day after this one is done, so I may
grab another Brisket if this comes out well. I could eat Pastrami every day.