-
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.
-
The ammonia taste of Mold-600
I used Bactoferm Mold-600 on some Lonzinos and Bresaolas without casings because I thought it would help with case hardening. I also had 1 smaller piece of loin that I just cold smoked (heavy) for 8 hours and put in my curing chamber with the rest. Well my mold-600 grew so well that they were... -
#2 cure in an equilibrium brine
Done a lot of equilibrium brining with #1 cure and dry curing with #2 cure, what I can't seem to find is information on using #2 cure in a brine. Do I just use 10.25% in my calculator (6.25% + 4% = 10,25%) to get PPM numbers?, are the PPM (parts per million) limits based on just the nitrites...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
