Curing

 Discussions on all aspects of curing food before smoking. Recipes for dry cures and brine mixes.

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Buckboard bacon

Started by Mando

Replies: 1
Views: 5,375

August 24, 2004, 02:12:05 PM
by MallardWacker

Replies: 1
Views: 1,882

August 19, 2010, 07:48:36 PM
by KevinG

Replies: 1
Views: 2,296

December 21, 2009, 02:31:03 AM
by Habanero Smoker

To salty

Started by Stash

Replies: 1
Views: 7,052

April 24, 2004, 11:30:33 PM
by Fuzzybear

Replies: 1
Views: 4,752

May 29, 2006, 07:27:59 AM
by acords

Replies: 1
Views: 3,452

May 21, 2008, 05:13:00 PM
by NePaSmoKer

Replies: 1
Views: 1,930

January 10, 2011, 01:53:32 AM
by Habanero Smoker

Happy Bacon Day, everyone!

Started by squirtthecat

Replies: 1
Views: 2,051

September 05, 2009, 09:10:57 AM
by mikecorn.1

Replies: 1
Views: 3,333

December 04, 2010, 02:00:17 AM
by Habanero Smoker

Shelf life

Started by winemakers

Replies: 1
Views: 4,873

July 05, 2007, 09:25:29 AM
by iceman

Replies: 1
Views: 3,831

September 19, 2005, 12:54:25 AM
by Oldman

Replies: 1
Views: 3,892

October 30, 2010, 09:12:59 PM
by pikeman_95

Replies: 1
Views: 4,178

November 02, 2005, 03:53:04 PM
by whitetailfan

Electronic Humidity Controls

Started by NePaSmoKer

Replies: 1
Views: 2,583

January 10, 2010, 02:29:54 AM
by Habanero Smoker

Replies: 1
Views: 5,065

February 19, 2005, 10:33:16 PM
by JJC

Brine Pork Loin

Started by Hiram

Replies: 1
Views: 1,967

February 08, 2011, 08:56:31 PM
by OU812

Replies: 1
Views: 3,273

July 25, 2008, 02:01:43 PM
by Isle of Wight deep south

Replies: 1
Views: 1,896

October 30, 2010, 06:47:24 AM
by squirtthecat

Replies: 1
Views: 4,740

April 30, 2009, 06:50:44 AM
by ExpatCanadian

Replies: 1
Views: 2,236

January 24, 2010, 11:22:35 AM
by hal4uk

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