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Recent Posts

  • M

    @Jonathon Thank you! I will have to pick one up.

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  • @jrnewton I’ve never done that before, if you were planning on doing it I might suggest either an injection and then holding it in a cover brine for at least 24 hours or a longer hold time. Reason being that since you aren’t going to be doing any thermal processing you want to make sure that it is perfectly cured.

    I am going to talk to a few people here and will update this post later.

    read more
  • @maxmeats Final pH of the meat is what we use to determine shelf stability. We use the Testo pH Meter but the Mw102 would work as well.

    read more

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