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Non-Cattle Specific Topics
Recipes & Cooking
Canning Beef
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<blockquote data-quote="CottageFarm" data-source="post: 1193948" data-attributes="member: 16552"><p>Oh, thank you Jo!!</p><p>I was thinking I should be able to do something like this but couldn't figure out what the brine strength should be. </p><p>I'll taste test both 1-1/2 & 2% to see which I think will result in appropriate saltiness, or somewhere in between.</p></blockquote><p></p>
[QUOTE="CottageFarm, post: 1193948, member: 16552"] Oh, thank you Jo!! I was thinking I should be able to do something like this but couldn't figure out what the brine strength should be. I'll taste test both 1-1/2 & 2% to see which I think will result in appropriate saltiness, or somewhere in between. [/QUOTE]
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Canning Beef
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