[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: [1]2345678910 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 17:35:40 01/27/03 Mon
Author: Peter
Author Host/IP: Guelph-ppp3514940.sympatico.ca /
Subject: Re: Peter/Malabar spice
In reply to: Ian 's message, "Peter/Malabar spice" on 17:05:12 01/27/03 Mon

Hi Ian. My ham is in the brine now until probably Feb 8 or 9. The product Malabar sent is saltpetre which I used according to Reg's instructions. Now we will wait and see. I have some apple and cherry I am planning to use for the smoke.
I believe Jamie is planning to formulate a TQ substitute. He told me he is going to get a Mortons package to find out the concentrations of the other ingredients and do some testing of his own before he offers it for sale.


[ Next Thread | Previous Thread | Next Message | Previous Message ]


Forum timezone: GMT-5
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.