Mar 2, 2014 · The cuts you are talking about are basically bacon. About curing,what are you trying to achieve? If you just want to add flavor it's one thing but if you want to actually cure the meat so it …

Mar 16, 2007 · Meat Curing 101 Jump to Latest 4.5K views 9 replies 7 participants last post by Rockin'B Mar 17, 2007 G

Jul 25, 2011 · I have a venison sausage recipe that calls for Morton's Tender Quick or any sugar based curing mix. I can't find the Morton's. Can someone recommend something else? I need to use the …

Jun 26, 2012 · Moving A Freezer Full Of Meat During A Heat Wave Jump to Latest 18K views 23 replies 20 participants last post by Snow Wookie Jul 3, 2012 S

Apr 18, 2010 · Curing meat is in essence a drying process, you are getting rid of excess moisture that allows bacteria that causes spoilage to thrive, a fridge is too humid and a plastic bag traps the very …

Nov 9, 2025 · Pay doctors, clinics, drug companies, hospitals more for curing preventing disease and less and less for long term treatment. There must be a monetary incentive for doctors to cure or at …

Aug 3, 2020 · Just do your best and don't waste the meat. My suggestion is to skip the ham curing at first and get the animal processed first them circle back around to the curing/smoking/ect after you …

Jul 30, 2011 · If the rest of the meat is fine, it ain't the pig. One of two things have happened: 1. The butcher goofed curing the bacon. Over the years, I've found that humans do make mistakes, even …

Jul 19, 2006 · Old cull bulls generally end up in processed meat products (e.g., baloney) or pet food. Old joke on sending an old bull to market - he is going to work for Oscar Myers. Have heard it enough to …

Feb 7, 2018 · The meat was very tough so we had to plan meals 7-10 days in advance to allow the pork to thaw (in the refrigerator) and then sit long enough to become tender. This time I want to do it right. …