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BANGKOK 19 July 2019 22:08

Joromei

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About Joromei

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  1. The dry cure is what I'm used to, generally only use a little salt added to make Italian sausage, never used nitrate before. True though the Thai sausage seems to work for them.
  2. Just wondering if anybody here has tried curing meat in this weather, mainly interested in pork. I have done a lot of curing in the past but never here in Thailand, I miss having my own cure meats but not sure how it would work here in this heat
  3. Gets me why Thais even learn to count. Every shop I have ever been to used a calculator EG 100-20 oh must use the calculator.
  4. hi all . Would anybody know if the consulate in savannakhet is open this coming Monday 15 th. Seems I might have done the visa run at wrong time. Never thought about Thai holidays.
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