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Cure #2 with different percent of sodium nitrate
by Winterchrome » Mon Dec 09, 2019 04:45 » in Dry Cured Meats and Sausages - 13 Replies
- 2179 Views
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Last post by Jeff M
Tue Apr 20, 2021 07:26
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Why add cure/spice mixture in stages?
by Lorenzoid » Mon Apr 19, 2021 16:52 » in Dry Cured Meats and Sausages - 2 Replies
- 53 Views
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Last post by Indaswamp
Tue Apr 20, 2021 05:47
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- 7 Replies
- 70 Views
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Last post by Scogar
Tue Apr 20, 2021 00:41
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- 7 Replies
- 157 Views
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Last post by BocZek
Sun Apr 18, 2021 01:11
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- 15 Replies
- 178 Views
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Last post by Albertaed
Sat Apr 17, 2021 13:16
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- 39 Replies
- 19946 Views
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Last post by SMR
Fri Apr 16, 2021 16:39
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- 9 Replies
- 171 Views
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Last post by Scogar
Fri Apr 16, 2021 12:25
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Adding zingy brightness without acid for fresh sausages
by LinkMeAllOver » Tue Apr 06, 2021 01:12 » in Sausages - 8 Replies
- 179 Views
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Last post by LinkMeAllOver
Wed Apr 14, 2021 15:57
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Wrong texture everytime I try fresh/smoked sausages
by wasuky » Tue Apr 13, 2021 04:59 » in For beginners - 7 Replies
- 134 Views
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Last post by StefanS
Wed Apr 14, 2021 00:46
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