Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
What are you eating today?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="sstterry" data-source="post: 1777068" data-attributes="member: 28912"><p>Not Mountain Creek, but I thought I would add that curing is salt (also called pink salt or prague powder) is not normal salt. It contains nitrates. If you use too little, the meat can spoil or not be properly cured.It is very important to use the correct amounts for safety purposes. I have done this a few times, but my bacon always comes out too salty, so I just decided to quit trying.</p></blockquote><p></p>
[QUOTE="sstterry, post: 1777068, member: 28912"] Not Mountain Creek, but I thought I would add that curing is salt (also called pink salt or prague powder) is not normal salt. It contains nitrates. If you use too little, the meat can spoil or not be properly cured.It is very important to use the correct amounts for safety purposes. I have done this a few times, but my bacon always comes out too salty, so I just decided to quit trying. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
What are you eating today?
Top