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Chef jimmy You said "when carefully handled including the initial drying below 40" (in reference to NOT needing cure on whole unground muscle groups) What is this initial drying you are referencing? Do you just mean packed in salt and thrown in the reefer?

JJ thank you very much!!! I appreciate your knowledge greatly!!! Well I did add #2 cure to my venison ham, so just in case I shouldn't die... lol. Next time I might do traditional way.... she will salt for 23 more days. Then will hang her up. Still trying to figure out how to get my humidity...

Thank you Nepas! So if I want to focus on producing "provisions" for camping and hunting trips and pantry stores, youre saying I'd want to focus on "dry smoked sausages"? By shelf stable I'm hoping something could last at least a couple of weeks at room temperature? I'd like to build a combi...

Dave, so when I use that calculator you are saying I can have 625ppm of #2 (or #1) if I'm hanging a leg of venison ? That calculator calls for 52.8 grams of #1 and 108g of salt @ 3%..... so that's almost half the amount of salt;that I'm supposed to add of the cure? That seems like a lot of...

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Thank you Dave and smokinal. Dually noted! I def want to do it in a safe way! At the moment it's just salted and am waiting on #2 cure. Yes it will be hanging for at least six months if I can get basement conditions right. Thanks for yalls help! On the matter!

*tsp. Is there a common salt and cure ratio per lb of meat?

I got some #2 on the way! Hydrometer in basement, and getting a humidifier.... how many tap of #2 do I use for an 11.5lb venison ham.... (won't be smoking it unless build is done in less than 25 days)

Dave yes, thank you for your advice on RH. I don't know if I can get it that high with a humidifier.... would it be better to hang it attic?

I'm not so much concerned about the nitrates/nitrites..... I just wasn't going to use any. Just salt and spices. Am I risking death? I did not know cure 1 or 2 had a shelf life. I do know #2 is nitrates and take longer to breakdown..... Would it be better to brine the leg? Or just keep it in...

Why do they need to be refrigerated if they are smoked and have nitrates? Shouldn't they be shelf stable?

Does it require refrigeration since you used nitrates and smoke?

I was originally going to use celery powder but cannot find a good quantity for a reasonable price. Will grow my own and dehydrate in the future..... I wasn't going to use any. Just salt and do proscuitto style. Also incorporate a sunga after it's been salted. Was going to hang in my basement...

i joined up because I'm looking for some information on a build I'd like to do. I have heavy interest in old world meat curing traditions that do not require refrigeration. I'd like to build a smoke house that can do both hot and cold smoke. Also, was wondering how the curing gurus are and which...

Does it require refrigeration ? Since you use nitrates and smoke?