Recent content by beentheredunnit
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Brine curing
Hey Van, hope this will help some! Curing any meat bone in with salt and whole black pepper brine, is a song providing you have the good ambient temperature...ideally 40's but 50's and 60' will do but not for poultry. Measure out the amount of water it will take to just cover the meat you...- beentheredunnit
- Post #5
- Forum: Curing
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Cold smoking thick cut bone in pork chops (HELP)
Big difference between cold smoking and hot smoking...hot smoke will cook the meat, cold smoke will add the flavor to properly brined meats that can be enjoyed "raw"! Virtually any meat, brined, can be cold smoked and eaten a year or two later. Specially the pork since it has enough fat to...- beentheredunnit
- Post #9
- Forum: Pork
