That's as good a reason as any.

Pat, I was under the belief that loss of vacuum in the UMAi bag was not a reason to need to terminate the process. Did you have a secondary reason or am I mistaken? I frequently have had loss of vacuum with the bags (if it happens it is typically the salami) and I am pretty certain I saw this discus...

i don't have and answer for you on this. I will be monitoring and learning from the answer as well.

PS I thought the cure choice had to do with the total time the item is curing and drying.

Also, the ease of weighing does not just apply to salt in a recipe. I have switched over to using weights for all the ingredients as it makes scaling a recipe so much easier and I can measure out those odd amounts that if I was using a measuring spoon I would be estimating, or rounding up or down. M...

Prior to learning from my mistakes curing meats, I never understood why the saltiness of my food differed depending on the salt I used. I always thought salt is salt. Anyhow, this is a great education and I am thrilled to understand this and I now use that knowledge in my regular cooking. I have my ...

Yes, you would want 68 grams of salt for you 5 lb of meat. For the salt you are using at 18 per tablespoon, you would want 3.78 tablespoon. This is where just weighing out the 68 grams on the scale is easier than measuring 3.78 tablespoons. As for the quantity of salt from the link you provided. The...

Last spring, I used the UMAi video for the capicola. The video recipe called for 3 TB salt. What I did not understand at that time is that salts weigh differently and 3 TB of the salt used, at the time that video was created, might weigh in at 3%, it was not the case for the salt I was using. Afterw...