cure

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  1. D

    🔥 Smoking cured sausage to IT 152F within 4h without rendering fat (?)

    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...
  2. Z

    Cure #1 & Cure #2 Deeper understanding

    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...
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