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  1. robo2084

    I have an enormous amount of "Pink Salt" -- is there any way for me to figure out whether it is #1 o

    OK file this under 'dumb stuff' -- and forgive me, I am a newbie to this, as I've never actually made jerky before.  A while ago I was in a large Chinese restaurant supply store and I bought a big container of pink salt-- more than I will ever use. This was before I understood that there is a...
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