wheels wrote:That's a very low degree brine for curing.
You say it was designed for injection? As an injection brine, it's awful.
It's fortuitous that it's worked well for 2kg of meat over 10 days as an immersion cure. The numbers crunch beautifully for that (other than the low brine°).
Sometimes the curing Gods smile on you! Can you choose my next weeks lottery numbers?
Great looking meat.
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