In Doubt About Curing and Smoking--Try This

[Guest]

Click>>> web page

 

[Guest]

Thanks Will, I bookmarked the page. I read somewhere about dry curing where a brisket is hung next to a fan blowing air. Is that sufficient to keep away nasty microbes?

 

[Bruce Cook]

Dan Gill has some great information on curing hams and meats on his website. Dan Gill's Website Click on his side of the webpage. There is a wealth of information on smoking, curing, and bbqing meat.