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I was given this one Christmas and I have tried a couple of the cure recipies. It has some good ideas in it but there are a couple of things to bear in mind. The "cures" they use contain no Nitrite/Nitrate and so the resulting "cured" meat needs to be kept refrigerated afterwards and used quite quickly. The recipes they use produce quite a salty product - much too salty for my taste. I ended up having to use the bacon as lardons as it was unpleasant to eat as bacon.