DanMcG
Found some matches.
- Joined
- Mar 19, 2009
- Location
- Central NY
When I make a brine to cure meat I use nitrite. are we all talking the same thing?
When I make a brine to cure meat I use nitrite. are we all talking the same thing?
I think that I'd be careful about injecting a belly with a cure/brine. The excessive fat content in it could likely turn mushy. I've done both wet and dry cure for belly when making bacon and really prefer the dry cure approach.
So How did they come out MStoney?
Mak'n Bacon, on my to do list!
Thirdeye as usual did good job explaining curing brining wet dry etc. Next subject is the difference between American bacon Canadian bacon European style city ham country ham Italian hams the list goes on. So decide what you want to make and KISS . No hard science needed here.