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Recent content by richtee
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John... I just heard. Much respect, altho for whatever reason we had issues. Screw that, brother. I came back here to say just that. God Speed, thank you for your Service and your contributions to the art. <bow>
The Mad Hunky.
Wanted to stop in and say Merry Christmas to y’all..’specially some of the “old guard” I don’t get to yak at very much any more.
Soo MERRY CHRISTMAS! and a healthy, prosperous New Year to you!
The Mad Hunky!
Ahh OK Kolbasz! Omit salt and use TQ at the rate of 1.5 teaspoons/Lb. You may need to tweak the salt up a touch, but this is a good place to start.
Sorry for the delay with an answer... you have a PM as well :{)
Hope all are well!
I know that I don't post here much any more, and I also know many of you likely know this. However I would be remiss in not making a post here as I did not see one. Perhaps I missed it...
We lost a great guy and a top notch pitman a couple days ago, "Capt" Dan Johnson.
We had cooked together...
Christ..just smoke the meat. If you want to make pastrami or corned beef..use the cure,
And no..you won't kill anyone with that method. And you won't accomplish much either.
When using Morton's TQ in ground meat/sausage ot jerky, it is used at a rate of .5 level Tablespoons/Lb. Or..1.5 TEAspoons if you prefer. I prefer 4.5 grams. More accurate when making larger amounts that table/tea spoons.
You will find the salt level to be about perfect, and the meat well cured.
The quoted amounts are correct... actually the main reason ascorbic acid is used is first an anti-oxidant and a close second..a cure accelerant, as is Sodium erythorbate.http://en.wikipedia.org/wiki/Sodium_erythorbate
I am not aware of any nitrosamine reduction of the AA..unless it is due to...