• 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.

Are you guys using the 625PPM Nitrite in Dry Cured sausages?

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
wade said:
An interesting thread. I still pop in here from time to time however I now run a similar meat smoking forum based in the UK.
Click to expand...

Hey Wade, morning.... Post the forum you run so we can take a look.....
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

S
Newbie, Questions about Injecting for Pork Loins and Brisket/Pastrami
2
Replies
25
Views
1K
BugHunter
B
doongie
Amount Of Sodium In Cured Meat
Replies
9
Views
6K
Fueling Around
Fueling Around
auerjr
Dry cured hard salami - MOLD HELP
Replies
9
Views
6K
Boris1
Boris1
hog warden
Getting to the bottom of what happens to cure in smoked sausage
2
Replies
31
Views
11K
geostriata
G
SmokinEdge
Pop’s Brine Broken Down for Information.
2
Replies
29
Views
23K
jnh2022
J
D
Dave in AZ "Red Dogs", Flavorbursting, Keto, no-heat hotdogs!
2
Replies
28
Views
13K
Rick in AZ
R
D
Dave In AZ Santa Rosano Chorizo with video, yet another St Rose Sausage, it's great!
Replies
8
Views
5K
geostriata
G
S
Summer Sausage and Variations This Weekend
Replies
3
Views
5K
Boris1
Boris1
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Smoking Meat Forums - The Best Smoking Meat Forum On Earth!

SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.

© 2004-2026 SmokingMeatForums.com

Quick Navigation

Community

Welcome Guest

Community platform by XenForo® © 2010-2026 XenForo Ltd. Design by: Pixel Exit
System Light Dark
Back
Top
Clicky