atc32

why do you find the salt box method the less time dependent one? For me its easier to use equilibrium because you can pull it a day late and don't have to worry about it being any saltier.

And I am incredibly excited for the pates, terrine and confit. Definitely my favorite type of charcuterie after whole muscle cures

are you planning another update to charcuterie or salumi? Are there any parts about the books that you have changed your mind on? And why do you still seem to prefer the salt box method to the equilibrium method?

ah that makes sense then, good point. And one more question, can you reuse the salt box for multiple cures?