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Re: Hate boring topics ... bring argument here
Interesting. i'm not saying I feel honored. But the day after I start posting again, three more long absent zombies start posting again. Edit: actually, four. Amazing coincidence1 · -
Re: Charcuterie
Certain molds are encouraged. That white stuff is (IIRC) lactobacillus. You WANT that for many types of cured dried meats. In her last pics though, there isnt any mold. You are seeing whole peppercor…1 · -
Re: Brining Fresh Ham For Easter
Curing with pink salts physically alters the meat and changes the flavor as well. Salt-only is different. Think salt-pork versus bacon.1 · -
Re: Brining Fresh Ham For Easter
It will be fine. Are you only brining it, not curing it? i would cure it, myself.1 · -
Re: Not just another smoking wood thread
Salt's not going anywhere. It'd just be left behind. Won't magically flavor the air i can't understand the logic honestly. Sea salt is given mythical health properties and there a…2 ·
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