Log In
Create Account
SlickerTalk
Search Archives
The Leaderboard
The FAQ
Login
Create Account
Search
Dr. S. Talk
TT/ST Wiki
How Well Do You Know ...
RSS Feed
Hosting by DigitalOcean
Support ST on Ko-Fi
Links Only
50 Results
100 Results
250 Results
500 Results
1000 Results
5000 Results
2 Weeks
2 Months
6 Months
1 Year
2 Years
5 Years
All Time
Live
Down to Post
Backboards:
Live
________________
1: Dec 4, 12:27
2: Dec 4, 09:36
3: Dec 4, 02:38
4: Dec 3, 14:19
5: Dec 3, 11:17
6: Dec 3, 07:33
7: Dec 2, 17:22
8: Dec 2, 11:48
9: Dec 2, 08:21
10: Dec 1, 17:33
11: Dec 1, 11:23
12: Nov 30, 15:54
13: Nov 30, 09:41
14: Nov 29, 16:44
15: Nov 29, 08:01
16: Nov 28, 16:19
17: Nov 28, 09:42
18: Nov 27, 18:07
19: Nov 27, 12:04
20: Nov 27, 08:26
Posts: 152
In response to
"
yeah, the wife was worried cause the pink curing salt was super expensive and she didn't want to waste it :) -- nm
"
by
Beaker
the pink salt is a must. it stops the meat from turning brown when it's cooked. there are almost no other uses for it beyond CB brining. -- nm
Posted by
Peglegpete (aka peglegpete)
Mar 13 '21, 16:22
(No message)
Responses:
making sausage? -- nm
-
zeitgeist
Mar 13, 18:50
Post a message
top
Replies are disabled on threads older than 7 days.