THE BBQ BRETHREN FORUMS
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cure #1
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My 30 Hour Chicken
On my last shopping day the market had fryers on sale so I bought a 6# one to do a wet cure and double smoke. I did my standard front and back half butchering and brined both halves in a gallon of curing brine for 24 hours. Basic mix of salt, sugar, black pepper and Cure#1. After curing I... -
The Unofficial Basic Meat Curing Tutorial
The Unofficial Basic Meat Curing Thread The following posts are a collection of Topics / Subjects I have used for teaching Culinary Students the art of curing meats for the past 18+ years. I thought I'd share them with everyone here and help to maybe answer some common question that always...