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New to Cures
Thanks, for the info. I was assuming that it was Cure #1 but don't know too much about cures yet. and I just posted in the Roll Call, Thanks again!- dic1207
- Post #3
- Forum: Info and Practices
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Hello
Hi, My Name is Chuck, I'm in my twenties, and I am from Southwestern Pa, South of Pittsburgh. I have been grilling for years, and love to grill. I have just bought a smoker in May, because I have always wanted to smoke my own meats and cheeses. I have made sausage, ribs and Tenderloins in the... -
New to Cures
So I am new to this cure business.....I was given curing salt and am planning on making bacon. I was reading the bottle and it is called curing salt. It says that it "Use this to replace Prague Powder #1" (pulled that straight from the website that makes the curing salt i own). Does that mean it...- dic1207
- Thread
- Replies: 3
- Forum: Info and Practices
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Smoking and Curing
Thanks, that answers my question completely. Though if i do decide to get into using a cure, what is a good recipe that would be a simple starter? -
Smoking and Curing
So I am extremely new to Smoking and curing, and have no one around me with no experience. I am planing to make Some Sweet Italian Sausage, and am planing to freeze it right after i put it in casings. Do I need to cure if I am putting it straight into the freezer? And if I need to cure the meat...
