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  1. templeltonspeck

    My first attempt on curing my pork legs ( proscuitto)

    Hi Spartan, He looks good, not very bad things is make, But in the first time if the meat is lil bit sticky is due to of the wine addition to soon in the curing process and the ambiance room . To remove the mold I suggest you to rub with dry alcool look like eau de vie or gin for example, let...
  2. templeltonspeck

    Cure

    Thanks for sharing,In Europe we use nitrite salt, is +/- similarWe use a simply formula to calculate the ammount of nitrite salt add in the water for a brineOur brine is classified by Baumé degresExemple: a 11°Baumé is a low salty brine, is good for ribs, porchetta, baconTo calculate this:11° x...
  3. templeltonspeck

    chili seasoning

    Who have a good brand of chili mix?
  4. templeltonspeck

    Cure

    What do you mean about Cure, it's a conservator? salt?Thx
  5. templeltonspeck

    New member say hello

    Hi All,anyone is interst to discuss about brine method?you will not try new thing?have a good day
  6. templeltonspeck

    New member say hello

    I complete my presentation by some passion, bowhunting, american trucking ( chevy avalanche z71 2002 owner), giant vegetable gardening, camping etc.. Sins 10 year i make smoked meat, working with a coldsmoker, in Eu is 90% cold smoking, the cold system, dry and dessicate the meat Basicly if i...
  7. templeltonspeck

    New member say hello

    Hello Everybody, i'm from Belgium and great enthousiast of america's culture. 34 years dry aged old, one wife and 5 year old boy I just discovered this great site, the temple of smoked meat and other delicatesses I'm interrest to your meat processing, is completly different from us My...
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