cures

Discussion in 'Sausage' started by dribron, May 20, 2010.

  1. dribron

    dribron Meat Mopper

  2. pepseamani

    pepseamani Fire Starter

    This should be read by all. Truly helpful.
     
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Hey mods or admins ! This needs to be a wiki!!!

     Everyone should read this before attempting any cureing process.
     
  4. Very usefull!
     
  5. daddyzaring

    daddyzaring Smoking Fanatic

    I don't know, I found it a little confusing to read, kind of like listening to a conversation in a room that echos badly.  What I could understand I did find informative though.
     
  6. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    I too agree with eman. I've seen to many instances of posters wanting to use a cure to replace TQ in a recipe.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    This link is very informative, as long as all who read it understand the amounts in the charts are "Strictly" for "GROUND MEAT", as is stated in a few places. Solid meats, such as Bacon, call for different amounts of cure.

    Bearcarver
     

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