Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
Search found 2 matches
Search found 2 matches • Page 1 of 1
Just trying preformed ham with press mold. Using 2.5% salt 0.25% prague 1.mould is 120x120x330. Packing 2800 gr leg 25 mm cubes 30% grind. Seasonal and tumbled twice for 10 minutes Should I use absorbing acid Vitamin C. Any suggestions Am I doing anything wrong