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  1. mark66

    HELP with Pops brine

    Stupid mistake! I have a 13 lb fresh ham. Using pops formula I made a big mistake. Figuring out I needed 3 gallons of liquid so I proceeded with making 1 gallon at the time. I diluted my sugar ,salt and 3 tbs of #1 salt in ONE Gallon of water figuring that I can just add 2 more gallons of water...
  2. mark66

    What gives?

    I have been reading for about a wk now on dry curing meats and salami. What puzzles me is temperature and Humidity. Depends on whose instructions you follow temperature ranges are from 50 to 70F and humidity is from 55 to 80 an many of the same products.
  3. mark66

    Meat curing cabinet

    Started out as a frost free freezer about 12 yrs old. ($100.00) Craigs list Left everything as it was , just added Digital thermostat and Humidistat (which controls power to pig tail receptacle on the bottom of freezer.) Very simple and easy to convert. Now I have a Freezer/Refrigerator/Curing...
  4. mark66

    Curing Freezer/refrigirator question

    I am using external digital temperature controller (STC 1000) and Humidity controller (WH8040) Temperature controller works great throughout any range from sub zero to 70s. Problem is humidity controller tells me that my internal humidity is at 46 right now and varies to upper 80s for few...
  5. mark66

    Bacon safety?

    Wrong Forum? I cooked my bacon in smoker to 160F. How long can I keep it in a fridge vac-packed without freezing it? Thanks
  6. mark66

    New here from Erie Pa.

    I have been here for a while just reading and trying to get educated a bit. Now that I broke the ice I am sure I will have some questions. Thanks
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