Enter and win
up to 24 pounds
of free FAB!
create a profile and register
Posted By: JP
Date: Friday, October 11, 2002 at 2:56 p.m.
I read a old post a while go about curing a venison ham. I wanted to try this with a roast. I never did see anything about what internal temp to shoot for. Do you know what that is?
Messages In This Thread
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.