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

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

Date Posted: 17:45:13 03/08/03 Sat
Author: BBQfan1
Author Host/IP: cache-rl01.proxy.aol.com /
Subject: Re: Making Tender Quick
In reply to: Earl 's message, "Making Tender Quick" on 09:08:05 03/08/03 Sat

Sounds like a lot of folks have got right into the cured/brined meat thang..... Personally, I probably know just enough to be dangerous, but.....
My understanding is that it may not be prudent to try and make your own blends, since Morton's uses a special process to bind the active nitrates and nitrites to the salt. Simply stirring pure active ingredients into raw salt won't accomplish a consistent blend, as there is nothing to ensure that this will evenly distribute the active ingredients among the full bulk of the salt carrier.....
Any thoughts from someone a little more in the know?

[ 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 © 1998-2017 Voyager Info-Systems. All Rights Reserved.