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Hi Spartan, He looks good, not very bad things is make, But in the first time if the meat is lil bit sticky is due to of the wine addition to soon in the curing process and the ambiance room . To remove the mold I suggest you to rub with dry alcool look like eau de vie or gin for example, let...

Thanks for sharing,In Europe we use nitrite salt, is +/- similarWe use a simply formula to calculate the ammount of nitrite salt add in the water for a brineOur brine is classified by Baumé degresExemple: a 11°Baumé is a low salty brine, is good for ribs, porchetta, baconTo calculate this:11° x...

Who have a good brand of chili mix?

What do you mean about Cure, it's a conservator? salt?Thx

Hi All,anyone is interst to discuss about brine method?you will not try new thing?have a good day

I complete my presentation by some passion, bowhunting, american trucking ( chevy avalanche z71 2002 owner), giant vegetable gardening, camping etc.. Sins 10 year i make smoked meat, working with a coldsmoker, in Eu is 90% cold smoking, the cold system, dry and dessicate the meat Basicly if i...

Hello Everybody, i'm from Belgium and great enthousiast of america's culture. 34 years dry aged old, one wife and 5 year old boy I just discovered this great site, the temple of smoked meat and other delicatesses I'm interrest to your meat processing, is completly different from us My...