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Montreal smoked meat pre-curing with dry rub | by Cedric Sam
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Montreal smoked meat pre-curing with dry rub

Curing salt, with a mix of spices that includes mustard seeds, coriander seeds, white and black pepper, and a pinch of spices from Schwartz's steak spices mix for random other things like onion powder and paprika

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Taken on April 2, 2016