SmokinEdge this is some very useful info that will come in handy. I'm just now learning the metric system to use for curing meats. I don't remember being taught metric in school. I do struggle with it some but that is the norm for most new things with me.
Moderators I believe this should be added to the other stickies in the sausage forum.
Moderators I believe this should be added to the other stickies in the sausage forum.
