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Nov 2020
We cure the meat with coarse rock salt, malt vinegar,
coriander, black pepper, garlic, paprika, and time.

We cure the meat until it’s a dried-out husk of rawhide,
until it’s inured against the winter, the rough journey ahead.

We can’t inure ourselves so easily, brine ourselves
against the bacteria and contaminants, and harshness of life.
Joseph S Pete
Written by
Joseph S Pete  Chicagoland
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