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cures

post #1 of 7
Thread Starter 
I was sent this link from someone and thought that some people here might find it as usefull as I have...

http://www.susanminor.org/forums/sho...6-Curing-Salts
post #2 of 7

This should be read by all. Truly helpful.

post #3 of 7

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

 Everyone should read this before attempting any cureing process.

post #4 of 7

Very usefull!

post #5 of 7

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.

post #6 of 7
Quote:
Originally Posted by eman View Post

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

 Everyone should read this before attempting any cureing process.



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

post #7 of 7

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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