Recent content by MeatNewb

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
See posts with no answers
  1. M

    Newbie question about Brining

    I'm actually headed to the library today to borrow a charcuterie book of good repute. I believe cured loin is back bacon, although usually you would cook back bacon? Will report results if I end up curing this loin...
  2. M

    Newbie question about Brining

    Hey all, signed up just to ask this question. Been meaning to try curing for a while, have done some research, but after looking at recipes I have some questions that give me pause. I have a pork loin I want to try turning into a ham. I have some Prague #1, and my math says 2.4 grams of...
See more
Back
Top Bottom