Cured Meats & Food Preservation > Charcuterie: Ham, Bacon, Sausage, etc.

Ham Brining 101

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TentHunteR:
Based on questions over the past year, I've just completed some updates to this tutorial, including:

► Photos added/updated.
► Update charts (by request) to include info on a 20% pump rate.
► Reworked some sections, (such as "How much Cure#1 to use"), including charts, to hopefully make them more clear and easier to understand.

Thanks, and enjoy! :)

Cliff

Pam Gould:
Where's the link Cliff?  .☆´¯`•.¸¸. ི♥ྀ. 

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