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<blockquote data-quote="lovedr79" data-source="post: 465810" data-attributes="member: 5106"><p>rinse longer would be my guess to get all the salt off. Might even want to use less salt next time. i know with country ham that is salt cured you have to soak it for a couple of days before you cook it.</p></blockquote><p></p>
[QUOTE="lovedr79, post: 465810, member: 5106"] rinse longer would be my guess to get all the salt off. Might even want to use less salt next time. i know with country ham that is salt cured you have to soak it for a couple of days before you cook it. [/QUOTE]
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