Cure before or after grinding

Air dried cured Meat Techniques

Re: Cure before or after grinding

Postby BriCan » Sun Aug 23, 2015 11:12 pm

wkw wrote:Hi Brian
I know this is an older thread but I have a question regarding your methodology. Do you add your bacterial culture with the spices and cure or do you add them just before stuffing?


Short answer is no and no

Spices for the above;

2.25% Sea salt
0.025% Cure #2
Corn Syrup Solids
Bacon spices
Rum

and thats it
But what do I know
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