Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. R

    Prague Curing #1

    There's a difference between mixing the sodium nitrite directly into the meat, and mixing it into a brine, which is then absorbed gradually into the meat.
Top Bottom
Back
Clicky