- Joined Jan 21, 2013
whats that white stuff sticking out of the poly bag ? is that lard or mold ?
Try Butcher Packer Supply. They're usually quick. For expedited shipping call 800-521-3188cycletrash -- we have been raising and butchering hogs in the Steubenville area for about twelve years, love to cure our own, but we have two hogs to hang this Friday and no pink salt. Is there anywhere local to get it, or must we have it sent overnight delivery?
the sow's ear
I have found it locally at an organic store in my city, but have also found it at the Amish Market further out... They do have a website you can order from... Trust me, if its needed for canning, curing or preserving - the guys these have it!You can probably purches salt cure #1 ( pink salt ) from Cabelas online or bassproshops goodluck
What was your Humidity after the first few months? I keep my chamber at 70% would that work?When we started them the temps were between 40 to 55 degrees ... but i kept the humidity below 65....that is very important !! by summer it stayed about 70 degrees in that room but they were pretty much cured by may....pressing and salting for the first 25 to 30 days and keeping them from freezing but cool...for the first few months then keep track of the humidity was my major concern
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