Above is the “dry rub bacon cure”… It’s too low in nitrite to use on other meats… It will make it too salty… UNLESS you up the nitrite… Also it has erthorbate in it… erthorbate should only be used when injecting liquids… because, it instantly starts breaking down the nitrite into nitric oxide… When dry curing, that breakdown should be a slow process while it cures the meat…
Meat band saw, 10”?
New to processing beef. Will be a doing a few a year, potentially. Found a good deal on a 10” meat band saw, is that large enough to be able to process a beef with? Chuck roasts, t bones, etc?
Jordan3215 I assume you are meaning that the opening from the deck to the arm is 10"? I’d think you’d need one a bit bigger but let me know if that is indeed the measurement and I will check with a commercial salesmen.