cure

Hi there BBQ enthusiasts. I would like to ask some clarification regarding a few issues that popped up in my quest to learn how to ‘warm’ smoke, i.e. not ‘cold’ or ‘hot’, cured sausage. I am aware there’s a lot that has been asked already and I have diligently written notes and experimented, I...

I hope someone here can answer some questions about Cure #1 & Cure #2 for better understanding. I generally understand the difference between the two. However here is my dilemma. I'm making air dry sausages from venison ground meat. I'm not using a chamber but rather waiting the temperatures to...