Curing question

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xcountryx

Fire Starter
Original poster
Jun 4, 2014
59
10
Bowling Green, Ohio
I have been reading alot on here and everyone talks about the cure#1 ive looked around at my local stores and havnt seen any curing salt or anything. Ive found the canning salt and jerky cure. Will either of those work for making salmon or bacon? Or is there somewhere online everyone gets the cure #1? Thanks
 
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