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Recent content by diggingdogfarm
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@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
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!