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Central il | I was trying to figure out how to mix up my own curing mix. Then I ran onto a guy that butchers and will cure occasionally. He talked me out of mixing my own just because the mixture uses sodium nitrate, too much of can be poison. He had a 50 lb box of brown sugar cure so I just used that. Took some worry out of it for me especially for my first time. Now I'm sure each time I butcher I will be curing my own stuff from now on. It turned out to fairly simple process. There is a lot of how to videos on YouTube. And look on sausagemaker.com for supplies if needed. | |
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Hogs....curing hams and bacon.
