indaswamp's latest activity
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indaswamp replied to the thread Who remembers these?.Yep....OMG the massive flotilas of pontoon boats out on the lake!!! Massive party!!!! I try to forget about that crazy period of my... -
5 gallons of beer in a plastic keg with tap, inside of a waxed cardboard box to hold ice. The good old days....
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Thank you for clarification and insight. And yes, that was kinda my bad on the potassium question, I really didn’t specify but was...
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indaswamp replied to the thread Meat Cure Experiment..Yes, it will. Remember this is on an atomic level. Both sodium and potassium will readily diffuse into the meat. As will Sodium Nitrite...
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indaswamp replied to the thread Meat Cure Experiment..It takes both ions to diffuse salt into the meat. Can't have one without the other...positive and negative.....and it is the nature of...
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indaswamp replied to the thread Meat Cure Experiment..The low sodium sausage I made used 0.5% sodium....if I remember correctly. My main concern there was protein extraction for the bind...
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I don't know if you have seen this article I linked below but the dry cure (Cure #1 + table salt) amount used is 1/4 teaspoon per pound...
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indaswamp replied to the thread Meat Cure Experiment..Of course, individual tastes vary, but I have found that anywhere above about 0.6% KCl in a sausage and you get that bitter potassium...
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The results surprised me a little. The cure salt did penetrate all the way through. The color is a little weaker than usual but at the...
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indaswamp replied to the thread Bresaola 2025!!.4 days later, mold coverage almost complete. It always establishes faster from live mold off a casing rather than from a starter...
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I look forward to seeing what it looks like.
