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Hilltop Husker

Posted 7/24/2017 22:48 (#6147011 - in reply to #6146658)
Subject: RE: Curing your own bacon

Northern Nebraska

I don't know the laws in North Dakota but I just read two extension bulletins on smoking and one said 125 for brine cure and the other 90 for dry. The only thing I have found is that uncured meats must be smoked to 136 for 3 minutes to kill trichinella.

Edited by Hilltop Husker 7/24/2017 23:04

Curing your own bacon - runningbehind : 7/22/2017 18:36
- RE: Curing your own bacon - Hilltop Husker : 7/22/2017 19:41
  - RE: Curing your own bacon - PeaKing : 7/24/2017 20:07
    - RE: Curing your own bacon - Hilltop Husker : 7/24/2017 22:48
- RE: Curing your own bacon - runningbehind : 7/22/2017 19:57
  - RE: Curing your own bacon - Hilltop Husker : 7/22/2017 20:27
- RE: Curing your own bacon - Rod Maker : 7/22/2017 22:27
- RE: Curing your own bacon - m graham : 7/23/2017 11:28
- RE: Curing your own bacon - School Of Hard Knock : 7/24/2017 15:37

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