Dr. Dana Hanson is an Assistant Professor and Extension Specialist of Meat Science at NC State University. He explains the science behind curing meats such as country ham. www.edwardsvaham.com
Thanks for making this great content available. One of the most confusing topics for me as a hobbyist in meat curing and smoking is how much pink salt to use in various situations. The package of pink salt gives an amount per pound of meat, but translating this into the various methods of application that will impact how much pink salt actually gets into the meat product (dry rub, brine/pickle, injection + overnight cover brine, etc.) is very confusing. Would love to see a podcast about this!
