Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. diggingdogfarm

    Curing Brine for Long Term Aging.

    Needs to be modernized. Source: Circular, Issues 106-153, By University of Wisconsin. College of Agriculture, 1918
  2. diggingdogfarm

    Curing Brine for Long Term Aging.

    @hoopie "He said they would butcher hogs around febuary/march and take hams and shoulders and submerge them in barrels. In the barrels they had dissolved enough salt in water to float an egg. They'd leave the pork in the brine for up to a month and then cold smoke them. After that they'd get...
  3. diggingdogfarm

    Immersion bacon curing - lab test results

    After I pointed out the errors in their information, the PDF was eventually removed. Error, errors, EVERYWHERE! https://www.smokingmeatforums.com/threads/who-can-spot-the-errors.137916/#post-951856
  4. diggingdogfarm

    Cajun Green Onion Sausage?

    Thanks @indaswamp !
  5. diggingdogfarm

    High-Fat Diet?

    Same here! :)
  6. diggingdogfarm

    High-Fat Diet?

    Yeah! :)
  7. diggingdogfarm

    Curing cahmber Humidifier and De Hum

    "Curing cahmber Humidifier and De Hum" Send me a PM if you're still looking.
  8. diggingdogfarm

    Lubing Your Slicer

    Mineral oil
  9. diggingdogfarm

    Lots of cheese in these brats!

    They look great!!! :)
  10. diggingdogfarm

    Mark all articles and reviews as read!?

    Thanks! I missed that! Too many meds! LOL :)
  11. diggingdogfarm

    Mark all articles and reviews as read!?

    Is there a way to mark all articles and reviews as read? Thanks!
  12. diggingdogfarm

    Universal Cure Calculator.........

    Depends on what you're curing. The numbers come from the USDA. I would go heavier on the meat side. I recommend a good book such as Home Production of Quality Meats and Sausages by by Stanley and Adam Marianski. If you have specific questions—please send me a PM. Thanks!
  13. diggingdogfarm

    Universal Cure Calculator.........

    Yes Non-iodized salt or Kosher salt or sea salt, etc. White or brown sugar or a mixture of both.
  14. diggingdogfarm

    Link to "New posts"!?!?!

    Alright. I just found it. I think. : )
  15. diggingdogfarm

    Link to "New posts"!?!?!

    There there no link to "new posts" now or am I missing it? Thanks!
  16. diggingdogfarm

    Universal Cure Calculator.........

    It should be up and running again. If it doesn't load, clear your browser's cookies. Please don't hesitate to contact me if you notice another issue. Thanks again, Kit! ~Martin
  17. diggingdogfarm

    Universal Cure Calculator.........

    Thanks Kit, I'm going to try to look into it today if the hosting company is open, if not, tomorrow. ~Martin
  18. diggingdogfarm

    Confusing dry curing with dry curing.......

    Hi Wade, and thanks! I have some very serious health issues that don't permit me to do sausage making, meat curing or BBQing (and many other things) anymore, unless a friend helps me. But that's not very often, unfortunately. :icon_sad: Hey Dave! Good Afternoon! :icon_smile:
  19. diggingdogfarm

    Confusing dry curing with dry curing.......

    "For country ham, dry salt cured ham, country cured shoulder ham, or dry-cured bacon, the internal salt content should be 4% when used with nitrates/nitrites or 10% without the use of nitrates/nitrites. Properly prepared dry cured hams are safe to store at room temperature (Reynolds et al.,)"...
  20. Confusing dry curing with dry curing.......

    Confusing dry curing with dry curing.......

Top Bottom
Back
Clicky