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dave54

Smoking Fanatic
Original poster
Dec 12, 2009
384
19
OHIO
Making Supresatto with cyceltrash

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finally done ,100 lbs hanging to dry

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Last edited:
Looks great - care to share the recipe with us 
 
Looks great - care to share the recipe with us 


1 Tablespoon of salt for every 3 lbs. of meat

Red peppers to taste

Black Pepper to taste

Red pepper to taste

1 number 10 can to every 50 lbs of meat

With two jars of hot red pepper paste
let hang for six weeks in 60 % humidity
 
 
1 Tablespoon of salt for every 3 lbs. of meat

Red peppers to taste

Black Pepper to taste

Red pepper to taste

1 number 10 can to every 50 lbs of meat

With two jars of hot red pepper paste
let hang for six weeks in 60 % humidity

Please be more specific on your recipe. It is very vague and unsafe what you have posted
 

What about cure??????????????????????????

Joe
 
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