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rotuts

rotuts

the A1704 Rx was :

 

4 Qts water    3/4 C table salt  1/2 C brown sugar  2 tsp Pink salt    and various flavorings ;  bay leaves , garlic , whole black pepper , whole coriander , and 

 

whole allspice

 

Flat cut was placed in the brine  for 6 - 8 days in the frig.  the flat cut did not look very very thick to me :

 

58bb3b057e9ff_flta.jpg.d2776538c1bc952b6bf23d4bd2c87646.jpgI completely

 

the picture I completely credit to America's test kitchen , A1704.  owned by Boston Common as far as I can tell

 

PS  the TK's also claimed in blind tastings , the pick cured CB tasted better , at the same ' salt point ' no data given.

rotuts

rotuts

the A1704 Rx was :

 

4 Qts water    3/4 C table salt  1/2 C brown sugar  2 tsp Pink salt    and various flavorings ;  bay leaves , garlic , whole black pepper , whole coriander , and 

 

whole allspice

 

Flat cut was placed in the brine  for 6 - 8 days in the frig.  the flat cut did not look very very thick to me :

 

58bb3b057e9ff_flta.jpg.d2776538c1bc952b6bf23d4bd2c87646.jpgI completely

 

the picture I completely credit to America's test kitchen , A1704.  owned by Boston Common as far as I can tell

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