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Recent content by prkranger2
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I have the same cure and if I read and understood their instructions right. They used 1 pound of cure mixed with 1/2 to 3/4 cup of water per 5 lbs of meat. Rub the mixture over the meat and put in the fridge for 5 days turning everyday. Does this sound correct?
Thanks for all the insight and advice that is provided here. I read the site on a daily basis but I don't post much just ask a question every once and a while. I am looking forward to trying some of the recipes from that have been posted here.
I got my country brown cure in a couple weeks aqo and am ready to use it. I have 2 small pork bellies that weigh 2lbs each. How much county brown cure would those of you that use it recommend? Any help would be greatly appreciated.
Which is the proper way to do the dry curing process. I have read about it being done both ways. Is there any disadvantages to vacuum sealing the bellies after the cure is applied.
I purchased 2 pork bellies this morning from the market. This will be my first attempt at making bacon. I have been doing some reading and was wondering if anyone has used the Country Brown Cure from the Sausage Maker if so what do you think. Any Help will be greatly appreciated.
I want to make some breakfast sausage for the first time. Is it ok to use collegan casing for breakfast sausage. I am looking to make some of the small links? Any help would be appreciated.
I am going to try my hand at sausage making. I want to start by making some breakfast sausage stuffed into casings. Which casing should I use. any help would be appreciated.