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hey guys, I am having some casings sent to me by mail. I was just wondering 1) how do you guys store them (fridge, freezer or cupboard)? 2) if you don't end up using all that you prep, do you fill a bowl with kosher salt and kind of bury them in there for them to dry out? do you put it all...

How long do you guys eat bacon that was only in the fridge for? I know some say like 5-7 days, but I don't really get it. How can you cure some stuff in a smoker for a week and then keep in the fridge, but this only lasts 7 days after cured and smoked? Shouldn't it last longer?

I prepared a solution last night, 3.5kg of ice, 9 kg of water, 374g brown sugar (2%), 374g kosher salt (2%), and 97g black pepper (0.5%), 44.9g of curing salt #1 (0.24%). I let the solution sit for a while and in the fridge before adding the pork loins. When I did the solution level was right...

Hi Everyone, Long time follower, but rare contributor. I am smoking more now and would like to increase my menu options from just brisket, ribs, pulled pork, cheeks and osobuco, with a couple tries at bacon, to also include more cured meats and sausages. I have done a couple batches of pork...

I made a batch of Jerky over the weekend. Its been in a "hermetic" container in the fridge. I did make it with curing salt #1. How long do you expect it should last in stored in the fridge? thanks

Where I am I cannot get a curing salt of only sodium nitrate. Everything here comes with sodium nitrate. However I have found a shop that can get me just sodium nitrite. Can I prepare my own curing salt with 6.25% sodium nitrite and 93.75% Himalayan salt.