Recent content by louis gilbert

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  1. First Cure .... Did I use too much PINK SALT?

    First Cure .... Did I use too much PINK SALT?

  2. louis gilbert

    First Cure .... Did I use too much PINK SALT?

    Thanks for the fast reply! Yeah, I would normally weight everything down according to the weight of the meat. I'm not exactly sure what went throught my mind doing it this way last week. I guess it went something like "well, let's try it like they say anyway" - and then, had some doubt. I...
  3. 12744201_10153786961707489_5967541325463519251_n.j

    12744201_10153786961707489_5967541325463519251_n.j

    • louis gilbert
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    • Album: First Cure .... Did I use too much PINK SALT?
  4. 12742714_10153786961752489_1613330159298721461_n.j

    12742714_10153786961752489_1613330159298721461_n.j

    • louis gilbert
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    • Album: First Cure .... Did I use too much PINK SALT?
  5. 12688356_10153786997517489_5862549143254693109_n.j

    12688356_10153786997517489_5862549143254693109_n.j

    • louis gilbert
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    • Album: First Cure .... Did I use too much PINK SALT?
  6. louis gilbert

    First Cure .... Did I use too much PINK SALT?

    Quite happy to have stumble on this thread, as I'm second-guessing mysel for a week or so... I've made bacon before, but this time, since I had some basic dry cure not doing anything, I've decided to follow Rhulman & Polcyn instructions.  Using the salt-box method, I've cured about 3 kg of...
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