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Okay I have a series of questions related to Brine (salt) / Sweet (sugar added) Pickle Cure formulation and process specifically to whole fresh bone-in hams, so I wanted to start this with what seems a rather simple / straight forward question: “What is the cure meant to cure?” The National...

They say it is better to remain quiet and appear stupid than to open ones mouth and remove all doubt. I never seem to learn that lesson, so here it goes. I see a lot of discussion on wood chips, chunks, pellets, charcoal, and dust as well as things like low oxygen fires, creosote, condensation...

I am looking for recommendations for an ideal smoker that I can add a PID controller to for sausage making. I really like the size of the MES 40, but they do not appear to make that size with an analog element. As nice as everyone here makes 2.5 gen MES 40 with Bluetooth sound; it seems rather...

So I have some questions on curing concentrations and time in cure. Since it is a fairly complex, long winded series of questions, I’m going to break it down into a couple of messages. Let’s start with some recommended concentrations. It appears, as a general rule, that; 1 tsp. (.20 oz.) of...