Joe, thanks for your feedback. On Waltons under Newsletters I am “currently not subscribed to any newsletter.” On Meatgistics I have everything turned off much like the image you responded with before. I’ve forwarded some of the emails to Jonathan but haven’t heard anything back yet. The emails always end with “You are receiving this email because you have subscribed to this category.” or “You are receiving this email because you have subscribed to Meat Processing.”

Jonathan and Joe, HELP HELP! I’m still getting 10-15 emails a day. Jonathan, I forwarded you some of them but haven’t heard back directly from you. How do I end the daily email flush? If I have to, how do I delete/close my account? Help

Thanks for your suggestion. But I have everything turned off in my Settings. I get the emails because, it says at the bottom, “You are receiving this email because you have subscribed to this category.” How do I find what category I am subscribed to and turn that off?

Thanks

How do I turn off all the emails I get from the postings, or how do I delete my account?

Too many emails!

Jonathon Thanks for the feedback. I’m confused how to measure since I’m putting 1 or 2 thick chops (maybe 1 3/4 lb total) in a gallon tub of water/brine. Seems I should put the phosphate in in an amount based on the gallon of water to create a certain chemical concentration. It seems to me I’d want the same chemical concentration in the gallon of water regardless of whether there was 2 pounds of meat or 10 pounds of meat. Can you explain?

I’ve brined thick cut pork chops before using about 1/4 cup kosher salt and 1/4 cup white sugar in a gallon of water. Now I have learned here that cold phosphate will increase the juiciness. How much cold phosphate do I add to the gallon of water?