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Unread 01-05-2012, 11:34 AM   #8
KnucklHed BBQ
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Join Date: 10-14-09
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Originally Posted by captndan View Post
I really get into this sort of thing. My knowledge is from the way it was done on the farm.
Please share, I have very little hands on knowledge of the traditional methods, I'd love to know how your family cured things.

Modern scientific explanations can't always account for every single one of the things that happen when meats are cured (especially when fermenting sausages), or at least shed any light on how folks came to know "that's just the way we do it" in the good ol' days.

Often time "the old way" is "the right way" but they learned it through trial and error, or there are small tweaks made to the old way to make it the right way, like using nitrItes instead of nitrAtes for short cures...
Hybrid Pellet Pooper "The Meat Vault" - 3 RED Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - Black OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - CRAZY FAST Yeller Thermapen

We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz

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