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  1. prkranger2

    First Attempt

    I have had my cure on for 10 days and not much liquid came out. Is this normal?
  2. prkranger2

    Cookin in VA

    Thanks for all the insight and advice that is provided here. I read the site on a daily basis but I don't post much just ask a question every once and a while. I am looking forward to trying some of the recipes from that have been posted here.
  3. prkranger2

    How much County Brown Cure

    I got my country brown cure in a couple weeks aqo and am ready to use it. I have 2 small pork bellies that weigh 2lbs each. How much county brown cure would those of you that use it recommend? Any help would be greatly appreciated.
  4. prkranger2

    Vacuum Seal vs Zip Lock Bag Curing process

    Which is the proper way to do the dry curing process. I have read about it being done both ways. Is there any disadvantages to vacuum sealing the bellies after the cure is applied.
  5. prkranger2

    First Time Bacon Maker (Cure Question)

    I purchased 2 pork bellies this morning from the market. This will be my first attempt at making bacon. I have been doing some reading and was wondering if anyone has used the Country Brown Cure from the Sausage Maker if so what do you think. Any Help will be greatly appreciated.
  6. prkranger2

    First Time Breakfast Sauage Maker

    I want to make some breakfast sausage for the first time. Is it ok to use collegan casing for breakfast sausage. I am looking to make some of the small links? Any help would be appreciated.
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