The Science Of Curing Meats Safely

A lot of good info and and a simple calculator for the amount of Prague Powder #1 and time need to wet cure meat of different weights and dimensions here https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/science-curing-meats-safelyI found it before and then lost it before just finding it again :)



from Zero Carb Zebras http://bit.ly/2TkxOI3
via IFTTT

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