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Recent content by johnthemc
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Hello,
I would like to make Venison/Pork snack sticks and use Morton's Tender Quick for the first time. The Venison was already mixed with Pork at 90/10 and I am going to add a little more Pork to make it 80/20.
Any help would be appreciated.
Thank you in advance.
John
Update and pics of end result. Fried a sample turned out great but a little salty. Next batch I will try soaking for a hour before. Thanks for the help everyone.
I let bacon cure for 2 weeks as suggested by DaveOmak and c farmer. Tomorrow will rinse and air dry(wife during the day while at work) and going to smoke over night. Will post pics as I go. Thank you.
Hello All;
I am asking for some advice. Bought 10.75lbs pork belly yesterday. I removed the skin, square it off and cut into 3 pcs. I made a rub of the following;
2 1/8 tsp.- pink "Internal Curing Salt" from Pittsburgh Spice And Seasoning Co.
Sea Salt @ .25 oz per pound(2.75 oz)
Brown Sugar...