Slow42
Smoke Blower
Same cure. I was using Diggindogfarm calculator. I just assumed this was a calculator for figuring out cure %. This is why I asked about the different forms of meat.
the percentage of cure 1 to meat is 2.25%. The standard is 2.5%, but I cure my meat before I grind. Less surface area for bacterial infection, so less cure needed.This recipe sounds great and something I can do. Question about the cure. Is the cure for ground, cubed, and whole meats the same? In this recipe the rate of cure is below, not by much, the 6.25% I’ve read about. Or am I just being paranoid?
Same cure. I was using Diggindogfarm calculator. I just assumed this was a calculator for figuring out cure %. This is why I asked about the different forms of meat.
They stay in the water bath until the internal temperature reaches 155 F. Also if you cure before grinding there is less surface area for bacteria to grow. Ground meat has exponentially more surface area. Since bacteria grow on the surface, less cure is needed if you cure before grindingOne more dumb question maybe two, how long in the water bath? And after water bath? Thanks