Recent content by Mr.Tj

Tnx Tnx for all the replies. I do some curing. My last one was a wet brined and smoked brisket. Gorgeous aroma and taste. I want to make cured ones without sodium nitrite that is why i have posted my questions

Hello I am new here I would like to ask some questions about sausage making Is it possoble to dehydrate celery, grind it and use it as a curing agent? I also want to make kabanossi and krakovskaya. If after smoking I am able to rais the temperture inside to 72 do i have to use cure? If i have...