Brine cured meats
225 topics • Page 2 of 5 • 1, 2, 3, 4, 5
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- Beer brined meats?
by This Little Piggy » Wed Dec 12, 2012 8:05 pm - 5 Replies
- 9388 Views
- Last post by BriCan
Thu Dec 13, 2012 7:12 pm
- Beer brined meats?
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- Christmas Ham ?
1, 2by yotmon » Wed Nov 07, 2012 2:22 pm - 15 Replies
- 22940 Views
- Last post by captain wassname
Mon Dec 10, 2012 2:53 pm
- Christmas Ham ?
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- Brine for cold-smoked jerky
by bbchops » Sat Dec 08, 2012 7:36 pm - 0 Replies
- 4839 Views
- Last post by bbchops
Sat Dec 08, 2012 7:36 pm
- Brine for cold-smoked jerky
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- Problem brine ?
by Salmo » Sun Dec 02, 2012 7:39 pm - 7 Replies
- 8032 Views
- Last post by Salmo
Tue Dec 04, 2012 9:17 pm
- Problem brine ?
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- 6% pump and rub cure?
1, 2by senorkevin » Tue Nov 27, 2012 6:01 pm - 18 Replies
- 17332 Views
- Last post by senorkevin
Fri Nov 30, 2012 4:18 pm
- 6% pump and rub cure?
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- sweet cured bacon chops.new and improved
by captain wassname » Thu Sep 27, 2012 10:37 am - 7 Replies
- 10771 Views
- Last post by senorkevin
Tue Nov 27, 2012 7:35 pm
- sweet cured bacon chops.new and improved
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- Oddley's combination cure
by Salmo » Mon Nov 19, 2012 8:55 pm - 9 Replies
- 9388 Views
- Last post by captain wassname
Wed Nov 21, 2012 10:20 am
- Oddley's combination cure
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- Ham Beginner Questions.....
by AKokkinos » Mon Nov 12, 2012 9:34 am - 2 Replies
- 5150 Views
- Last post by AKokkinos
Wed Nov 14, 2012 9:32 am
- Ham Beginner Questions.....
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- Brine question
1, 2by Vindii » Mon Apr 02, 2012 4:45 pm - 15 Replies
- 16098 Views
- Last post by CornishRick
Thu Oct 25, 2012 6:15 pm
- Brine question
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- Mold 600 on Spalla
by rangerbw3 » Thu Oct 18, 2012 1:35 pm - 5 Replies
- 6574 Views
- Last post by JerBear
Thu Oct 18, 2012 10:51 pm
- Mold 600 on Spalla
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- Red wine brine/cure
by AKokkinos » Wed Sep 26, 2012 8:54 am - 3 Replies
- 7614 Views
- Last post by yotmon
Fri Sep 28, 2012 8:26 pm
- Red wine brine/cure
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- All purpose brine recipe wanted
1, 2, 3by Richierich » Mon Nov 01, 2010 12:37 pm - 30 Replies
- 45050 Views
- Last post by crustyo44
Fri Sep 21, 2012 9:02 pm
- All purpose brine recipe wanted
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- Fully immerse meat?
by gsevelle » Thu Sep 20, 2012 10:12 pm - 1 Replies
- 3832 Views
- Last post by DiggingDogFarm
Fri Sep 21, 2012 1:06 am
- Fully immerse meat?
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- Prague Powder #1 5.88% and 6.25%
by wickerman » Fri Jul 27, 2012 6:41 pm - 11 Replies
- 12302 Views
- Last post by wheels
Mon Sep 03, 2012 1:25 pm
- Prague Powder #1 5.88% and 6.25%
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- Quantity of cure to cover meat query
by grandsire02 » Fri Aug 24, 2012 11:50 am - 8 Replies
- 8110 Views
- Last post by wheels
Sun Aug 26, 2012 6:46 pm
- Quantity of cure to cover meat query
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- Bacon Brine or Dry Cure
by Vanacore » Wed Jul 11, 2012 12:49 am - 5 Replies
- 9194 Views
- Last post by Vanacore
Fri Jul 13, 2012 1:06 am
- Bacon Brine or Dry Cure
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- Frozen Pork Loin
by tomwal » Fri Jun 29, 2012 8:45 am - 4 Replies
- 7476 Views
- Last post by DiggingDogFarm
Sat Jun 30, 2012 3:08 pm
- Frozen Pork Loin
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- Corned beef
by tomwal » Wed Jun 13, 2012 10:46 am - 7 Replies
- 8068 Views
- Last post by tomwal
Tue Jun 19, 2012 9:46 am
- Corned beef
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- pork hock injecting query
by deansbeans » Wed Jun 13, 2012 7:15 am - 3 Replies
- 4572 Views
- Last post by Oddwookiee
Sun Jun 17, 2012 2:55 am
- pork hock injecting query
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- Toughness from brining?
by Salami Student » Sat Jun 02, 2012 4:30 am - 7 Replies
- 7190 Views
- Last post by Salami Student
Sat Jun 09, 2012 3:53 am
- Toughness from brining?
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- Optimal amount of brine for a pork butt
by JimD » Fri Jun 08, 2012 1:16 pm - 0 Replies
- 3463 Views
- Last post by JimD
Fri Jun 08, 2012 1:16 pm
- Optimal amount of brine for a pork butt
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- smoked pork hocks
by crustyo44 » Fri May 11, 2012 4:37 am - 5 Replies
- 8064 Views
- Last post by Oddwookiee
Sat May 26, 2012 2:10 pm
- smoked pork hocks
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- Pickled Hot Sausage
by qwertydvorak » Thu Jan 05, 2012 1:26 am - 10 Replies
- 16568 Views
- Last post by Dogfish
Thu May 10, 2012 4:03 pm
- Pickled Hot Sausage
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- Brining praque powder #1
by Mercedes » Wed Apr 11, 2012 4:26 am - 7 Replies
- 7178 Views
- Last post by captain wassname
Thu Apr 12, 2012 9:49 am
- Brining praque powder #1
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- Need Corned Venison advice
by VenisonWalla » Wed Jun 08, 2011 5:01 pm - 5 Replies
- 6549 Views
- Last post by captain wassname
Tue Apr 10, 2012 1:52 pm
- Need Corned Venison advice
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- 10% brine concentration its the law in US
by captain wassname » Fri Mar 30, 2012 10:36 am - 5 Replies
- 6223 Views
- Last post by captain wassname
Tue Apr 03, 2012 7:53 pm
- 10% brine concentration its the law in US
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- What happens if you go over the curing time?
1, 2by ped » Fri Mar 23, 2012 7:31 am - 21 Replies
- 17548 Views
- Last post by ped
Mon Apr 02, 2012 10:36 am
- What happens if you go over the curing time?
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- First ham ever, please help!
by greenhome » Wed Mar 14, 2012 4:35 pm - 14 Replies
- 10915 Views
- Last post by wnkt
Sat Mar 31, 2012 6:37 pm
- First ham ever, please help!
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- Why this 2:1 ratio?
1, 2by EdwinT » Wed Mar 21, 2012 5:48 am - 26 Replies
- 18168 Views
- Last post by wheels
Wed Mar 28, 2012 5:16 pm
- Why this 2:1 ratio?
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- Saturated solutions.
1, 2by captain wassname » Tue Mar 13, 2012 3:47 pm - 29 Replies
- 26349 Views
- Last post by saucisson
Wed Mar 21, 2012 12:28 am
- Saturated solutions.
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- double ham curing times
1, 2by EdwinT » Wed Mar 07, 2012 10:21 am - 26 Replies
- 19263 Views
- Last post by captain wassname
Mon Mar 19, 2012 12:04 pm
- double ham curing times
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- Suggestions for Brisket?
by Rambling Sid Rumpo » Tue Feb 07, 2012 12:31 pm - 3 Replies
- 3820 Views
- Last post by wnkt
Fri Feb 10, 2012 6:53 pm
- Suggestions for Brisket?
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- Ox Tongue Recipe
by grandsire02 » Thu Feb 02, 2012 1:46 pm - 1 Replies
- 3337 Views
- Last post by saucisson
Thu Feb 02, 2012 3:38 pm
- Ox Tongue Recipe
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- Minimum Quantities for Brining Meats
by Rambling Sid Rumpo » Mon Jan 30, 2012 7:45 pm - 14 Replies
- 9951 Views
- Last post by saucisson
Thu Feb 02, 2012 10:53 am
- Minimum Quantities for Brining Meats
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- salt with anti caking agent
by ukphil » Sat Jan 07, 2012 1:38 pm - 2 Replies
- 3761 Views
- Last post by ukphil
Sat Jan 07, 2012 3:25 pm
- salt with anti caking agent
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- Newbie and questions on Wild Hog Ham
by mahkgari » Thu Oct 06, 2011 5:08 pm - 8 Replies
- 7716 Views
- Last post by BriCan
Tue Jan 03, 2012 9:41 am
- Newbie and questions on Wild Hog Ham
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- Seeking information about Soviet Ham
1, 2by Damo the butcherman » Wed Nov 23, 2011 10:21 am - 17 Replies
- 13737 Views
- Last post by BriCan
Mon Dec 19, 2011 10:58 am
- Seeking information about Soviet Ham
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- Unsure of butchers brine recipe
by stevec-j » Sat Dec 10, 2011 2:20 pm - 3 Replies
- 5167 Views
- Last post by wheels
Sun Dec 11, 2011 5:29 pm
- Unsure of butchers brine recipe
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- Easy Bacon recipe and method
by Damo the butcherman » Mon Nov 28, 2011 11:53 pm - 1 Replies
- 3805 Views
- Last post by NCPaul
Tue Nov 29, 2011 11:48 am
- Easy Bacon recipe and method
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- Corned Beef
1, 2by Vindii » Sat Mar 19, 2011 5:55 pm - 18 Replies
- 19635 Views
- Last post by P0PZ
Sun Oct 30, 2011 7:04 am
- Corned Beef
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- Corned beef brine concentation.
1, 2by Salmo » Sat Oct 22, 2011 12:50 pm - 20 Replies
- 18198 Views
- Last post by Salmo
Thu Oct 27, 2011 7:41 pm
- Corned beef brine concentation.
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- Brine curing lamb
by photokyatlarge » Sun Oct 09, 2011 9:49 pm - 0 Replies
- 3223 Views
- Last post by photokyatlarge
Sun Oct 09, 2011 9:49 pm
- Brine curing lamb
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- Corned beef.
1, 2by JimD » Tue Aug 30, 2011 7:26 pm - 16 Replies
- 14246 Views
- Last post by JimD
Tue Sep 13, 2011 7:57 pm
- Corned beef.
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- Prosciutto cotto
1, 2by jasonmolinari » Thu Sep 01, 2011 1:41 pm - 20 Replies
- 20607 Views
- Last post by wheels
Fri Sep 09, 2011 2:50 pm
- Prosciutto cotto
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- Pastrami Simplicity…
by nwaring » Mon Aug 15, 2011 10:04 pm - 9 Replies
- 13404 Views
- Last post by DanMcG
Sat Aug 27, 2011 9:49 pm
- Pastrami Simplicity…
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- mould on top of brine
1, 2by askmrjames » Sun Jul 31, 2011 11:51 am - 16 Replies
- 16507 Views
- Last post by Big Guy
Tue Aug 02, 2011 7:30 pm
- mould on top of brine
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- need some help
1, 2by captain wassname » Thu Jun 23, 2011 8:27 pm - 15 Replies
- 14186 Views
- Last post by captain wassname
Tue Jul 12, 2011 1:11 pm
- need some help
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