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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.