Aside from turkey legs, brisket, ham, and bacon what other meats can I brine with curing salt that won’t be weird?
Aside from turkey legs, brisket, ham, and bacon what other meats can I brine with curing salt that won’t be weird?
This is my first time curing period. I have turkey legs. Just wondering what I can do after that.Thick cut pork chops are good. Also why only brine cure? Why not add dry curing to you process?
This is my first time curing period. I have turkey legs. Just wondering what I can do after that.
Ham hocks and other meaty bones.Aside from turkey legs, brisket, ham, and bacon what other meats can I brine with curing salt that won’t be weird?