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Recent content by street guy
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How many have tried these bags and have you had good results? I've been wanting to try dry curing, but don't have the room or the patience to make a cure chamber. Thought I might try it.
There was a post awhile ago with the link to a site that sold these bags that lets moister out but not back in. I can't find the post. I did look the web site up.It. Has anyone tried these bags to dry cure any thing? If so did it work? UMAI is the only part of the link I have. Thanks
Has anyone tried chunking or cutting pickles into spears when fermenting them in a crock? Is it best to crock them whole then cut them? I also though about put carrots and cauliflower in the crock.
Has any one evere used ground mustard in their sausage, kielbasa, or summer sausage? What kinda flavor dose everone think it might add? Beside the obvious taste of mustard.