I never found anything special in anyway about 121, except that it coats my skin and I can taste it when using.You say that tumbling was reduced as yo...

The 2 books I purchased were:The River Cottage Curing and Smoking Handbook - simpler approach Charcuterie : The Craft of Salting, Smoking, and Curing ...

Thanks for the book treeman, it's a rabbit hole I look forward to exploring. ***********A big thank you from me as well.*************************...

yes the Nitrates and Nitrites - the one functions at lower temperatures than the other and Nitrate produces Nitrite when it reacts with the bad things...

My first cured meat - brined or pickled. Warthog leg cured for 7 days and then cooked in tinfoil - I tried browning it on a grill over coals but that ...

My urge to get a small cold room is also high at the moment. Like what you've done there.also been looking at coolbot.co.za + small aircon + insu...

What animal fat are you using - beef? Never seen yellow fat only white brisket fat.**********************Beef fat, yes. I did some research and found ...

Mon -Tues - Wed, my first brining meat is on day 3. One w/hog sow leg, deboned and in progress.

I intend to start learning dry ageing this Dec and also the craft of making hams and cured meats. I may just need another cold room before January&nbs...

Have you tried covering the meat in oil? It keeps the meat from drying out.*******************************No, I know of the application, but will only...

Came back from a hunt on Sunday, the usual deader than dead people dead tired. I am honestly starting to feel not 24 and bullet proof.Skinned the pigs...

I was reading about light and sound spectrums beyond our perception. Beyond our spectrum means they do not exist - not being there means they not ther...

Dogs love PROPER boet - Proper.

So yellow is the one to go with?Is that a preference thing, or is it just better?*******************Well on food levels its healthier, more other thin...