Recent content by diggingdogfarm

Needs to be modernized. Source: Circular, Issues 106-153, By University of Wisconsin. College of Agriculture, 1918

@hoopie "He said they would butcher hogs around febuary/march and take hams and shoulders and submerge them in barrels. In the barrels they had dissolved enough salt in water to float an egg. They'd leave the pork in the brine for up to a month and then cold smoke them. After that they'd get...

After I pointed out the errors in their information, the PDF was eventually removed. Error, errors, EVERYWHERE! https://www.smokingmeatforums.com/threads/who-can-spot-the-errors.137916/#post-951856

Thanks @indaswamp !

Same here! :)

Yeah! :)

"Curing cahmber Humidifier and De Hum" Send me a PM if you're still looking.

Mineral oil

They look great!!! :)

Thanks! I missed that! Too many meds! LOL :)

Is there a way to mark all articles and reviews as read? Thanks!

Depends on what you're curing. The numbers come from the USDA. I would go heavier on the meat side. I recommend a good book such as Home Production of Quality Meats and Sausages by by Stanley and Adam Marianski. If you have specific questions—please send me a PM. Thanks!

Yes Non-iodized salt or Kosher salt or sea salt, etc. White or brown sugar or a mixture of both.

Alright. I just found it. I think. : )

There there no link to "new posts" now or am I missing it? Thanks!