cdherman

I’ve done plate and knife sharpening using the technique you described. It works pretty well, but is slow.

Recently I got the idea to put a silicon carbide belt on my benchtop belt sander.
It works fantastic for sharpening grinder plates and knives.

nolannn said in how does cure with ECA protect meat before its released:

But nothing really stops the growth till then?

The salt added to the meat works to inhibit bacterial growth. Salt works by drawing water out of the protein and also draws water through the cell walls of any bacteria that might be present.

The changes in available water disrupts the bacteria so they can’t multiply quickly, even in a smoker, and makes the meat a less hospitable place for them to grow.