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thanks everybody it looks like salt is the main ingrediant. one recipe that i found listed sodium nitrate, salt and sugar; i'm not sure what sodium nitrate is or where to get it. miss_thenorth, your recipe calls for prague powder. excuse my ignorance but i dont know what that is either...

i want to preserve it with salt- i would like to know how thanks

never made it before its the first time that i have raised pigs. i'm picking them up tomorrow from the butcher and need to do something with the salt pork. can somebody give me guidance on this? i'm new to this site, thanks

I'm in the seacoast area in NH and new to the site