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New to curing looking for guidance
I used 1, that’s what the recipies called for but as I said the first one called for a very small portion of meat. Actually the second two didn’t state any cure 1, or 2 but I calculated by weight and used 1. I don’t have 2 and can’t seem to find any locally yet but am looking. I just went to... -
New to curing looking for guidance
Ok. So if I were to slice them to 1 inch it would be 6 days in the salt. Then dry. Would this work? -
New to curing looking for guidance
They are both about 3 inches thick. -
New to curing looking for guidance
No, not whole muscles. Just what I would think are small cuts of meet. About 800 grams starting weight, so about 2 pounds. One is a piece of top round, the other a piece of pork loin (not traditional but I figured inexpensive, easy to get and no big loss if it goes bad) It’s early in so if... -
New to curing looking for guidance
Hi all. I’ve been doing some research on curing for a few weeks. I decided to take the plunge and have started a few recipes but now realize the recipes may have some gaps in information. They are intended for a regular fridge cure . They are dry cures and done in percentages, in one recipie... -
thinking about building a smoker/grill (275 gallon Vertical ? ??)
Anything? Anyone?- stackhsc
- Post #2
- Forum: Other Builds
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thinking about building a smoker/grill (275 gallon Vertical ? ??)
Thinking about converting an old 275 gallon tank. Ive done some reading and searching and cant find a lot of info with my limited searching on making a self contained unit (fire box inside the tank not offset) and vertical. i was thinking about maybe putting a grate a few inches off the bottom a...- stackhsc
- Thread
- Replies: 6
- Forum: Other Builds
