npub1gl8xasfx24cj76n706pnqm5zp9arealxa0ngmtwklla5lceuqneqp7q5y9 (npub1gl8…q5y9) Not really easy, because my English isn't very good.
7 or 8 (What is # in measuring?) Salt, according to savor of salt
2# dark brown sugar
1 oz ?!
1 oz black Pepper or 1 Table spoon
1 oz bakery Soda
Mix well, rub meat in dry mixture
pack meat in Jar and place weight on top.
what mixture you have left dissolve in water a (?) should cover the meat.
Remove (?) bacon ?? in 3 weeks +smoke.
Hams can remain 6 weeks then smoke. watch your time for ??
Sorry, that's all i can read.
Elyastorah /
npub1m5…zqct7
2024-01-15 22:22:50
in reply to nevent1q…kqwa
Author Public Key
npub1m5kezymcu9wyycqdmcultatef052n0atthl2jrmjtdu4d4huvhsqxzqct7Published at
2024-01-15 22:22:50Event JSON
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"content": "nostr:npub1gl8xasfx24cj76n706pnqm5zp9arealxa0ngmtwklla5lceuqneqp7q5y9 Not really easy, because my English isn't very good. \n7 or 8 (What is # in measuring?) Salt, according to savor of salt \n2# dark brown sugar\n1 oz ?!\n1 oz black Pepper or 1 Table spoon\n1 oz bakery Soda\nMix well, rub meat in dry mixture\npack meat in Jar and place weight on top.\nwhat mixture you have left dissolve in water a (?) should cover the meat.\nRemove (?) bacon ?? in 3 weeks +smoke. \nHams can remain 6 weeks then smoke. watch your time for ??\n\nSorry, that's all i can read.",
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