Your Meat Curing Questions Answered + 10k Subs Giveaway!

Hello everyone thank you for joining me today and for everyone who has subscribed! 10K is an amazing milestone and to say thank you I'm doing a giveaway! To enter the giveaway and get all the details head over to instagram and find my giveaway post - @coragbowe

I hope this Q&A is helpful and answers some questions for you guys. I am working on lots of new projects and cant wait to share them!

Giveaway details:

Giveaway will be held on instagram, go to   / coragbowe   to find the giveaway post with details on entry! Entries will be open until March 15th 2023 at 6pm PST.

Shopping Links:

Azure: https://www.azurestandard.com/shop/br...

Redmond Real Salt - https://amzn.to/41H1zqB

River Cottage Book - https://amzn.to/3J4WkKL

Meat hooks: https://amzn.to/3ZAargW

Butchers twine: https://amzn.to/3iFV5Xg

Scale: https://amzn.to/3Xcb2DM


Other great resources - www.farmsteadmeatsmith.com and https://www.stevenlamb.net/


Support me on Patreon -   / membership  

Legal Disclaimer - As I always say, use your common sense and if in doubt don't eat it! It is very apparent when spoilage is present in a whole muscle cure but there is always risk of food borne illness so make sure you do your research and are aware of the risks.