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  1. G

    Too much Curing Salt?

    So, 1st time trying and I may have read too many recipes. I have a 12lb brisket. Made the brine with a little over a gallon of water and used like 8 teaspoons of pink curing salt. Realized about 3 hours later, meat already soaking, that it may be too much. Emptied it and started over using 2 1/2...
  2. D

    Cure for Venison Bologna

    My family and friends in my hometown have been making the same cold-smoked “deer bologna” as we call it for several generations. The recipe calls for 30 lbs of meat/fat, 8 oz salt, 2-3/4 oz. garlic salt, and a few other ingredients for flavor. The mixture is then stuffed into hog casings and...
    • dd311
    • Thread
    • cure deer nitrate nitrite salt sausage venison
    • Replies: 4
    • Forum: Curing
  3. M

    Lactic Acid & Celery Juice for Homemade Snack Sticks

    Hi, I am a beginner looking to make home made beef snacks sticks, but without artificial nitrates like pink cure. I found through my research that lactic acid (encapsulated or regular) and celery juice or celery powder work well together as a curing agent. I had some questions about this: 1...
    • MarkL786
    • Thread
    • all natural beef celery juice celery powder curing lactic acid meat nitrate nitrite snack stick
    • Replies: 24
    • Forum: Sausage
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