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Old 10-22-2010, 17:35   #16
mark46th
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I use Yoshida's Teriyaki from Costco. I add cloves, ginger and black pepper to it to liven up the flavor. I marinate the meat over night in this mixture. When I hang it, I add extra black pepper to it if I want it a little spicier. I do have a dehydrator, a cheap one from Walmart that has worked great for over 20 years. BUT, you can hang it in the oven at it's lowest setting with 145 degrees being best. It usually takes about eight hours of drying...

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Old 10-22-2010, 18:32   #17
The Reaper
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We used to cure hams and shoulders in the smokehouse wih a mix of salt, black pepper, sugar or molasses, and borax.

TR
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Old 10-23-2010, 18:01   #18
echoes
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Quote:
Originally Posted by The Reaper View Post
We used to cure hams and shoulders in the smokehouse wih a mix of salt, black pepper, sugar or molasses, and borax.

TR
YUM!!!

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