Curing and Smoking Instructional

[pops6927]

Just added a link to a "Curing and Smoking for Home Production" in the Articles section under Instructionals:

http://www.smokingmeatforums.com/a/curing-and-smoking-reference-for-home-production

The Preface is listed; to access the information click on Table of Contents.

 

[pops6927]

Please look though the entire manual, lots of valuable information!

 

[diggingdogfarm]

It's okay except for 4. Cured/Smoked Meats 4.2. Bacon where they say "Because of concern over N-nitrosamines, the use of nitrates for bacon curing is not allowed commercially." yet they link to a bulletin that promotes the use of nitrate in bacon!!!

Oh well, that's the government for ya!


~Martin

 

[chef jimmyj]

It's okay except for 4. Cured/Smoked Meats 4.2. Bacon where they say "Because of concern over N-nitrosamines, the use of nitrates for bacon curing is not allowed commercially." yet they link to a bulletin that promotes the use of nitrate in bacon!!!

Oh well, that's the government for ya!
~Martin

 I guess even though the Fed banned Nitrate...The Author is a fan of TQ...JJ

Brian A. Nummer, Ph.D.
Elizabeth L. Andress, Ph.D.

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National Center for Home Food Preservation
FACS Cooperative Extension Service