Where to buy, how to use. Stuffers, casings, spices, grinders, etc.
by MrB59 » Fri Jan 24, 2014 6:22 pm
Bought a bag of Quickcure for curing meat, in brine or dry cure ie whole bag in 5 gallons of water or, 6.5 lbs in 20lbs of salt for a dry cure.
Can I assume that we just pro rata the quantities to make smaller batches? May be totally obvious answer but do not want to get off to a bad start by cocking it up!
Still waiting for a reply from our local supplier but want to get started with some brine and dry rub over the weekend.
Thanks
MrB
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MrB59
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by MrB59 » Sat Jan 25, 2014 1:20 pm
Found the leaflet containing the recipes ... A small ham and a Bacon loin is in the fridge. Roll on 5-8 days process time.
Realised what a daft question it was to ask .. Senior moment I fear!
MrB
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MrB59
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by crustyo44 » Sat Jan 25, 2014 7:34 pm
MrB59,
There are no daft questions as far as I am concerned and put this Senior Moment out of your mind as well.
Our bodies might get older but the brain is still operating like 30 years ago.
Cheers,
Jan.
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crustyo44
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