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  1. M

    Recipe for traditional Hungarian/European Smoked Pork Brine?

    Picked up some spare ribs . Plan is to smoke them after brining. Does anyone have a good brine recipe for simple "European" style (lacks overwhelming amount of sugar) brine? Not trying to having it taste like a sweet ham.
    • MJP
    • Thread
    • Replies: 3
    • Forum: Curing
  2. M

    Liquid Smoke for dry cured salami?

    Hi all, Is there any reason why liquid smoked shouldn't be used in place of cold smoking prior to dry curing a salami type product? I have some recipes for traditional cold smoked & cured salami but being that I am somewhat lazy, I figured using natural liquid smoke would achieve the same...
    • MJP
    • Thread
    • Replies: 12
    • Forum: Curing
  3. M

    First time dry curing chorizo, rustic style. What do you think?

    Hi all, First post here. Over the years I have done number of pig slaughters, sausage making, meat smoking so on so forth. But this is the first time I am trying to do dry curing out of COVID boredom. :) So while processing a pork shoulder for some kielbasa snack stick I made 2#s of...
    • MJP
    • Thread
    • Replies: 10
    • Forum: Curing
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