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How do salt cure meats? Can all meats be salt cured, or just certain kinds?
This is just the highlights and I'll try to get some better info from a 79 year old dad.

Remove all joints, on to the smoke house for X # of days, then the meat is "painted" with a "cure", Dr. Laquers I believe, continued smoking for X
X # of days, pay strick attention to anount of heat, smoke and security of the smoke house because the smell will drive animanls and humans to do crazy things, then remove and salt it down and wrap it up. Also you dont have to worry about shelve life because it wont be around long, trust me!

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