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refining my skills
ok guys, i have my curing cabinet built for some genoa style all pork salami's. ive made 2 batches and everything works great. I havent had any problems with case hardening or rate of dry down or maintaining humidity. life is great, but know i have a question for someone who has been doing this... -
cabinet air flow
ok guys, you did it to me. Im building a curing cabinet out of an upright freezer. i have a dual temp controller and have it hooked to a hot plate in the bottom of cabinet. it's 16 below zero in illinios this morning and have no prob keeping 52 degrees. the other side plugged into freezer, and... -
all about the meat
Hi all, My name is chuck and im from Mark Il.. A small town of 250 people and its getting crowded. I have learned most of my skills with meats from my grandparents who have been butchering on the farm for decades. I have been involved in every part of butchering from killing to sausage. My... -
prague powdwe #1
I have used several types of pink salts and cures, but i use prague powder #1 in fresh sausages, does anyone know if prague will work in curing bacon. the ratio for sausage is 1 teaspoon for 5 lbs of meat. i like to make a large batch of bacon cure and have it on hand, but am not sure of the...
