I never really liked the terminology "Old Farts" but this makes me feel better about it. And if you ain't one, I bet ya you know one! I got this from an "Old Fart" friend of mine! OLD FART PRIDE I'm passing this on as I did not want to be the only old fart receiving it. Actually, it's not a bad thin...

Interesting to me is that I made the mistake of keeping the batch in the refrigerator for the first two days. I moved it to the counter and all seems to be going well. No scum has developed. I keep tasting the cabbage and it seems to be working OK. Time will tell.

I planted my first cucumber plants in 20 plus years this spring.

Jim, my small batch had noticeable odor for a few days even with the windows open. A large batch might not be good in the kitchen. LOL

You are in business!!!

Stan,
Thank you for being so patient with a newbie to this way of preparing meat. I should of remembered that bacon fat did not need to be cured with nitrite. So much to learn and so little time.

Thanks CW.

Cw, this must be a mistake, as on page 36 it is written that the max in going rate of nitrite for dry cure is 625 ppm. (you told me to study 36-40) I have been advised to use the max amounts when ever the amounts I used were in question as to being safe. (IE: My cured ribs thread) Then 11 lbs meat s...

This is a image of 491 of HP of Q M and S. Are these amounts right?

You should be able to get a blade sharpener that attaches to that slicer.

Beautiful meat!!!!!!

The info is available on wedlinydomowe without buying the book. The book is just the preserving food section in print from what I have seen so far comparing the two. Sauerkraut

The taste is all pastrami but the texture is not like a brisket.

I smoked the pastrami yesterday after soaking it in water for 12 hours. The corned beef was salty and I had to change the water about half way to being done. This fixed it. I wanted to fix the pastrami before smoking. This turned out great . I used a chuck roast and reapplied peppercorns before smok...

I started a small 2 lb. batch of Sauerkraut. This is test batch for me and I did not use any perfumes. I added 7/10 oz of pickling salt. I hope I figured the salt right.

32 oz x 2.25 % = .72 oz salt