When I was doing my initial research into aW, I also did very brief look into meters that could measure it.. If I'm not mistaken, in addition to not really being affordable for the typical person making homemade cured meats and such... I think they also need somewhat regular calibration and such don...

A side note... Years ago, my wife and I both got sick, after eating some shrimp that she had prepared ( Yes, I'll blame it on her ). The shrimp was originally frozen shrimp that had been thawed and set on on the counter at a party. She re-froze the leftovers, then took it out of the freezer and cook...

Thank you all for your input on this... I am slowly beginning to have a better handle on all this. It is a little irritating that there aren't always really simple to understand reasons that things work, that are stated in some definitive publication. There is part of me that wants to go the way tha...

So, then would it be fair to say that Dry Cure with regard to bacon... is not just the application of the 'cure' itself, but some level of drying of the meat , under some controlled conditions to the point where water activity had been reduced enough that it had these longer shelf life attributes. A...

So, I have yet to be able to get a good answer to one basic questions I have... but I have a lot of other questions too. The first question is... what exactly defines a dry cure? Background on part of why I ask. I've been making a lot of home made bacon lately, but up until yesterday, I've always cu...