From Martin, aka DigginDogFarm, at SMF. All below before the dividing line are from comments in the post here. IMHO these are the most concise statements of equilibrium curing. …equilibrium brining, below is a brief description that I wrote up. … Continue reading
Category Archives: Preserving
Good step by step by SmokinAl at SMF to try. http://www.smokingmeatforums.com/t/242196/garlic-dill-pickles-update-ready-to-eat-in-3-days-with-vac-canister … Continue reading
Click here to read the full post from which the advice below is extracted. …”so I may only have 3 lbs. 5 oz.. of pork reserved for the Polish Sausage. How to I translate the ingredients from 25lbs. to 3lbs. … Continue reading