cures

[dribron]

I was sent this link from someone and thought that some people here might find it as usefull as I have...

http://www.susanminor.org/forums/sho...6-Curing-Salts

 

[pepseamani]

This should be read by all. Truly helpful.

 

[eman]

Hey mods or admins ! This needs to be a wiki!!!

 Everyone should read this before attempting any cureing process.

 

[danderson3399]

Very usefull!

 

[daddyzaring]

I don't know, I found it a little confusing to read, kind of like listening to a conversation in a room that echos badly.  What I could understand I did find informative though.

 

[ol' smokey]

Hey mods or admins ! This needs to be a wiki!!!

 Everyone should read this before attempting any cureing process.

I too agree with eman. I've seen to many instances of posters wanting to use a cure to replace TQ in a recipe.

 

[Bearcarver]

This link is very informative, as long as all who read it understand the amounts in the charts are "Strictly" for "GROUND MEAT", as is stated in a few places. Solid meats, such as Bacon, call for different amounts of cure.

Bearcarver