Posted by haley on September 20, 2012 at 04:49:58 from (69.160.178.250):
In Reply to: Makin bacon! posted by JayinNY on September 19, 2012 at 19:02:19:
Morton salts actually makes several cure mixes ready to go.I have used them on home grown hams for the past four years with just an ordinary refrigerator in my shop set at the right temp to cure them in.I use the plain sugar cure mix on bacon and hams and they both taste great.The curing process is actually a lot simpler than people think and the main thing is tempreature control.Morton also has a book to guide you through the curing process and it is definetly worth the money.
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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