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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-18-2011, 10:27 PM   #1
Crazy Harry
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Join Date: 07-08-09
Location: Deer Park, Wa
Lightbulb Meat Curing

I just got this guide from the makers of Tender Quick. Good information for making ham and bacon that I will have to try. The book is not copyrighted
meat curing0001.pdf


(I tried to put the whole thing here but it would not fit)
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Old 09-18-2011, 10:43 PM   #2
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I split it in two, here is the first half
meat curing part 1.pdf

and the second half
meat curoing part 2.pdf
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Thanks from: --->
Old 09-19-2011, 11:43 AM   #3
GARNAAL
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Join Date: 09-15-11
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Default my experiences with meat curing..

I make Bresaola and Lonzino with recipes from Lou Poli's web site... excellent!!

http://lpoli.50webs.com/Sausage%20recipes.htm

and have also made various air dried sausages from recipes I found there..

Here my Bresaola:


and here the Lonzino:


here my dryer (I use a little Peltier type cooling refrigerator..- works like a champ..) on top the Bresaolas and hanging you see the Lonzinos.

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Old 09-19-2011, 11:45 AM   #4
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and here another good site if tyou want to know more about smoking, curing and making sausages..

http://www.wedlinydomowe.com/

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Old 09-19-2011, 11:57 AM   #5
gtr
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Thanks y'all! Curing my second batch of bacon right now (from Rytek Kutas' book - first batch from Charcuterie book - turned out great) and I wanna do a ham for Thanksgiving.
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Old 09-19-2011, 02:54 PM   #6
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I'll enjoy that read. I just wet cured a ham with Tender quick and just took it off of the smoker. We will see how it comes out.
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