Thank you Anon :)

[Steve Maskery]

I received a book through the post this morning. I have no idea who sent it, but it must be someone who knows about my attempts to cure meat, so I am assuming it is someone on here. So if it was you, thank you very much, I shall enjoy reading it. =D>

 

[Phil Pascoe]

Sorry the pup chewed the cover off. :lol: I thought there might be some useful info. on curing in it.

 

[Steve Maskery]

LOL!
Yes, it is a bit dog-eared But I shall enjoy reading it nevertheless. Thank you very much, Phil.

 

[marcros]

Steve, I was think about your curing the other night when I saw a youtube on making corned beef. have you tried that? https://www.youtube.com/watch?v=hyfzzSx ... gs=pl%2Cwn

 

[Steve Maskery]

Ah, great. No, not seen that one (though I have seen others of his). Thanks you.

 

[Phil Pascoe]

No wonder he finds paperbacks easy to chew.

 

[Droogs]

Steve as a fellow sausage man thought you may like to have a look at this channel
https://www.youtube.com/channel/UCwkoKD ... uRuYTx_Qug

english subs are there and the smoked goose breast one is yummy

 

[Steve Maskery]

Thank you. It would be easier if it were in English, even subtitles, but I get the drift. I learned French at school, Italian about 20 years ago, but it is a case of use it or lose it.
I never did German, which I regret, as I had the opportunity.