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Fats go rancid when exposed to oxygen and light. This does not mean they are unsafe to consume. They are fine, but the flavor changes for worse. As fat is present in every meat and sausage, we can expect the flavor to deteriorate in time. Rancidity will develop even when meat is refrigerated or...

Nitrosamines form in cured with nitrates bacon which is fried at high temperatures. This is why our government limits sodium nitrite to 120ppm (parts per million) in bacon. Other meats, for example sausages can contain 150ppm. You don't have to worry about ascorbic acid which is vitamin C...

Hi Marianne, To answer your question I was trying to give you link to one of the top sites on Internet about curing, brines and meat smoking, but being a new member my link was not allowed. Well, I could copy paste some of the information but it will come to about 20 pages, and you don't need...

Hi Blaundee, There are two types of pressure canners: Weighted gauge-maintenance free, always correct Dial gauge-you are supposed to test it each year Most pressure come equipped with a dial gauge and a weighted gauge. I have All American 21 qt and Presto 21.5 qt. Most of the time I use...