The greatest strength of this forum is the willingness to share secrets that in the past were guarded furiously. This site can vault your game forward by a lifetime. All of this just for being polite and asking. We share.
Sometimes, as in my case, they come looking for you, because they know that you genuinely want to learn the craft.But you have to be humble and willing to ask. People here genuinely want to help you.
Widely is the key word. The family had a dairy, and with that came an ice house. The brothers worked in the oil fields and were notorious poachers of wild game which was aged in the ice house along with sides of bacon both of which was sold out the back door at a handsome profit.I'm sure he learned that back before refrigeration was widely available.
All that matters now is that you have the information you needed and asked for. Now you are more confident and successful in the craft of meat curing. That’s part of what this site provides.Sometimes, as in my case, they come looking for you, because they know that you genuinely want to learn the craft.
There is always more to learn, but yeah, I have a decent handle on it.All that matters now is that you have the information you needed and asked for. Now you are more confident and successful in the craft of meat curing. That’s part of what this site provides.
Thanks for turning me onto it. Used it on my last summer sausage and believe there was improvement in it as well. Kinda funny, since one of my homebrewing secrets was an antioxidant as well. Also funny just how little you need to use. Wish me luck, Champion Juicer with solid plate near me for $110 on FB Marketplace...Bravo, well said zwiller .
As to erythorbate, I’ve taken to using it in all my hams and sausages. It is a cure accelerator, but most importantly it is an antioxidant and preservative and color fixer. It is also said to help stop fat rancidity. I do not see any negative or downside for it other than I’m not sure you can successfully use it with dry curing as it may burn off the nitrite before it can thoroughly penetrate the meat. Marianski suggests not to use erythorbate in dry cured products for this reason.
Keep me posted.Wish me luck, Champion Juicer with solid plate near me for $110 on FB Marketplace...
The chemical formula for table salt is NaCl. Also called sodium chloride, natrium chloride or halite, table salt is an ionic compound that contains a positively charged ion of sodium and a negatively charged chloride ion connected through an ionic bond.