Recipes and techniques using brine.
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- Beer brined meats?
by This Little Piggy » Wed Dec 12, 2012 8:05 pm
- 5 Replies
- 8976 Views
- Last post by BriCan
Thu Dec 13, 2012 7:12 pm
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- Christmas Ham ?
by yotmon » Wed Nov 07, 2012 2:22 pm
- 15 Replies
- 21958 Views
- Last post by captain wassname
Mon Dec 10, 2012 2:53 pm
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- Brine for cold-smoked jerky
by bbchops » Sat Dec 08, 2012 7:36 pm
- 0 Replies
- 4648 Views
- Last post by bbchops
Sat Dec 08, 2012 7:36 pm
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- Problem brine ?
by Salmo » Sun Dec 02, 2012 7:39 pm
- 7 Replies
- 7597 Views
- Last post by Salmo
Tue Dec 04, 2012 9:17 pm
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- 6% pump and rub cure?
by senorkevin » Tue Nov 27, 2012 6:01 pm
- 18 Replies
- 16530 Views
- Last post by senorkevin
Fri Nov 30, 2012 4:18 pm
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- sweet cured bacon chops.new and improved
by captain wassname » Thu Sep 27, 2012 10:37 am
- 7 Replies
- 10264 Views
- Last post by senorkevin
Tue Nov 27, 2012 7:35 pm
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- Oddley's combination cure
by Salmo » Mon Nov 19, 2012 8:55 pm
- 9 Replies
- 8875 Views
- Last post by captain wassname
Wed Nov 21, 2012 10:20 am
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- Ham Beginner Questions.....
by AKokkinos » Mon Nov 12, 2012 9:34 am
- 2 Replies
- 4979 Views
- Last post by AKokkinos
Wed Nov 14, 2012 9:32 am
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- Pastrami
by Vindii » Tue Apr 17, 2012 9:54 pm
- 16 Replies
- 19712 Views
- Last post by Vindii
Fri Nov 02, 2012 2:46 pm
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- Brine question
by Vindii » Mon Apr 02, 2012 4:45 pm
- 15 Replies
- 15378 Views
- Last post by CornishRick
Thu Oct 25, 2012 6:15 pm
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- Mold 600 on Spalla
by rangerbw3 » Thu Oct 18, 2012 1:35 pm
- 5 Replies
- 6230 Views
- Last post by JerBear
Thu Oct 18, 2012 10:51 pm
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- Red wine brine/cure
by AKokkinos » Wed Sep 26, 2012 8:54 am
- 3 Replies
- 7375 Views
- Last post by yotmon
Fri Sep 28, 2012 8:26 pm
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- All purpose brine recipe wanted
by Richierich » Mon Nov 01, 2010 12:37 pm
- 30 Replies
- 39948 Views
- Last post by crustyo44
Fri Sep 21, 2012 9:02 pm
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- Fully immerse meat?
by gsevelle » Thu Sep 20, 2012 10:12 pm
- 1 Replies
- 3648 Views
- Last post by DiggingDogFarm
Fri Sep 21, 2012 1:06 am
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- Prague Powder #1 5.88% and 6.25%
by wickerman » Fri Jul 27, 2012 6:41 pm
- 11 Replies
- 11769 Views
- Last post by wheels
Mon Sep 03, 2012 1:25 pm
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- Quantity of cure to cover meat query
by grandsire02 » Fri Aug 24, 2012 11:50 am
- 8 Replies
- 7671 Views
- Last post by wheels
Sun Aug 26, 2012 6:46 pm
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- Bacon Brine or Dry Cure
by Vanacore » Wed Jul 11, 2012 12:49 am
- 5 Replies
- 8804 Views
- Last post by Vanacore
Fri Jul 13, 2012 1:06 am
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- Frozen Pork Loin
by tomwal » Fri Jun 29, 2012 8:45 am
- 4 Replies
- 7179 Views
- Last post by DiggingDogFarm
Sat Jun 30, 2012 3:08 pm
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- Corned beef
by tomwal » Wed Jun 13, 2012 10:46 am
- 7 Replies
- 7753 Views
- Last post by tomwal
Tue Jun 19, 2012 9:46 am
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- pork hock injecting query
by deansbeans » Wed Jun 13, 2012 7:15 am
- 3 Replies
- 4337 Views
- Last post by Oddwookiee
Sun Jun 17, 2012 2:55 am
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- Toughness from brining?
by Salami Student » Sat Jun 02, 2012 4:30 am
- 7 Replies
- 6751 Views
- Last post by Salami Student
Sat Jun 09, 2012 3:53 am
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- Optimal amount of brine for a pork butt
by JimD » Fri Jun 08, 2012 1:16 pm
- 0 Replies
- 3234 Views
- Last post by JimD
Fri Jun 08, 2012 1:16 pm
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- smoked pork hocks
by crustyo44 » Fri May 11, 2012 4:37 am
- 5 Replies
- 7765 Views
- Last post by Oddwookiee
Sat May 26, 2012 2:10 pm
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- Pickled Hot Sausage
by qwertydvorak » Thu Jan 05, 2012 1:26 am
- 10 Replies
- 16049 Views
- Last post by Dogfish
Thu May 10, 2012 4:03 pm
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- Brining praque powder #1
by Mercedes » Wed Apr 11, 2012 4:26 am
- 7 Replies
- 6711 Views
- Last post by captain wassname
Thu Apr 12, 2012 9:49 am
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- Need Corned Venison advice
by VenisonWalla » Wed Jun 08, 2011 5:01 pm
- 5 Replies
- 6217 Views
- Last post by captain wassname
Tue Apr 10, 2012 1:52 pm
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- 10% brine concentration its the law in US
by captain wassname » Fri Mar 30, 2012 10:36 am
- 5 Replies
- 5880 Views
- Last post by captain wassname
Tue Apr 03, 2012 7:53 pm
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- What happens if you go over the curing time?
by ped » Fri Mar 23, 2012 7:31 am
- 21 Replies
- 16587 Views
- Last post by ped
Mon Apr 02, 2012 10:36 am
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- First ham ever, please help!
by greenhome » Wed Mar 14, 2012 4:35 pm
- 14 Replies
- 10325 Views
- Last post by wnkt
Sat Mar 31, 2012 6:37 pm
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- Why this 2:1 ratio?
by EdwinT » Wed Mar 21, 2012 5:48 am
- 26 Replies
- 17041 Views
- Last post by wheels
Wed Mar 28, 2012 5:16 pm
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- Saturated solutions.
by captain wassname » Tue Mar 13, 2012 3:47 pm
- 29 Replies
- 24930 Views
- Last post by saucisson
Wed Mar 21, 2012 12:28 am
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- double ham curing times
by EdwinT » Wed Mar 07, 2012 10:21 am
- 26 Replies
- 18173 Views
- Last post by captain wassname
Mon Mar 19, 2012 12:04 pm
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- Suggestions for Brisket?
by Rambling Sid Rumpo » Tue Feb 07, 2012 12:31 pm
- 3 Replies
- 3636 Views
- Last post by wnkt
Fri Feb 10, 2012 6:53 pm
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- Ox Tongue Recipe
by grandsire02 » Thu Feb 02, 2012 1:46 pm
- 1 Replies
- 3186 Views
- Last post by saucisson
Thu Feb 02, 2012 3:38 pm
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- Minimum Quantities for Brining Meats
by Rambling Sid Rumpo » Mon Jan 30, 2012 7:45 pm
- 14 Replies
- 9235 Views
- Last post by saucisson
Thu Feb 02, 2012 10:53 am
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- salt with anti caking agent
by ukphil » Sat Jan 07, 2012 1:38 pm
- 2 Replies
- 3529 Views
- Last post by ukphil
Sat Jan 07, 2012 3:25 pm
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- Newbie and questions on Wild Hog Ham
by mahkgari » Thu Oct 06, 2011 5:08 pm
- 8 Replies
- 7273 Views
- Last post by BriCan
Tue Jan 03, 2012 9:41 am
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- Seeking information about Soviet Ham
by Damo the butcherman » Wed Nov 23, 2011 10:21 am
- 17 Replies
- 13004 Views
- Last post by BriCan
Mon Dec 19, 2011 10:58 am
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- Unsure of butchers brine recipe
by stevec-j » Sat Dec 10, 2011 2:20 pm
- 3 Replies
- 4952 Views
- Last post by wheels
Sun Dec 11, 2011 5:29 pm
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- Easy Bacon recipe and method
by Damo the butcherman » Mon Nov 28, 2011 11:53 pm
- 1 Replies
- 3598 Views
- Last post by NCPaul
Tue Nov 29, 2011 11:48 am
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- Corned Beef
by Vindii » Sat Mar 19, 2011 5:55 pm
- 18 Replies
- 18561 Views
- Last post by P0PZ
Sun Oct 30, 2011 7:04 am
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- Corned beef brine concentation.
by Salmo » Sat Oct 22, 2011 12:50 pm
- 20 Replies
- 17218 Views
- Last post by Salmo
Thu Oct 27, 2011 7:41 pm
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- Brine curing lamb
by photokyatlarge » Sun Oct 09, 2011 9:49 pm
- 0 Replies
- 2989 Views
- Last post by photokyatlarge
Sun Oct 09, 2011 9:49 pm
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- Immersion Curing - Surface Area
by wheels » Thu Nov 25, 2010 4:14 pm
- 31 Replies
- 26444 Views
- Last post by wheels
Tue Sep 20, 2011 3:07 pm
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- Corned beef.
by JimD » Tue Aug 30, 2011 7:26 pm
- 16 Replies
- 13464 Views
- Last post by JimD
Tue Sep 13, 2011 7:57 pm
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- Prosciutto cotto
by jasonmolinari » Thu Sep 01, 2011 1:41 pm
- 20 Replies
- 19424 Views
- Last post by wheels
Fri Sep 09, 2011 2:50 pm
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- Pastrami Simplicity…
by nwaring » Mon Aug 15, 2011 10:04 pm
- 9 Replies
- 12762 Views
- Last post by DanMcG
Sat Aug 27, 2011 9:49 pm
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- Pauline's Christmas Ham
by wheels » Tue Dec 29, 2009 7:35 pm
- 94 Replies
- 64178 Views
- Last post by wheels
Sat Aug 20, 2011 4:08 pm
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- mould on top of brine
by askmrjames » Sun Jul 31, 2011 11:51 am
- 16 Replies
- 15724 Views
- Last post by Big Guy
Tue Aug 02, 2011 7:30 pm
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- need some help
by captain wassname » Thu Jun 23, 2011 8:27 pm
- 15 Replies
- 13441 Views
- Last post by captain wassname
Tue Jul 12, 2011 1:11 pm
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