Absolutely... Here is what I plan to do... This is for soppressata: 4 pork shoulders coarse ground 2% kosher salt .25% Prague powder cure #2 .1% Bactoferm T-SPX .3% Dextrose .1% hot chili flakes I mix the meat, leave it in the fridge overnight and then fill the next day. I've been using fibrous casi...

Ok thanks redzed. I'm going to make a couple different this year and see which one I like best.

Hi everyone, I was hoping someone could offer some suggestions / help on my issue... My soppressata is lacking that classic southern Italian "cheesy" smell and taste. It tastes "okay" and many people like but missing that strong flavour. I typically don't use any starter cultures although last year ...

Thanks for getting back to me Bob.. Yes I definitely had a thick white mold on them. Almost as if they were covered in whip cream. The salamis don't have that sweet cheesy smell either. I guess the mold over powered that. I'm going to bag them and hope for the best but I'm almost certain I have to t...

Hi everyone, this is my very first post on here. I hope everyone is keeping well during these crazy days. My problem: MY SALAMIS SMELL AND TASTE LIKE AMMONIA!!! I decided to use Mold 600 (penicillium nalgiovense) on my soppressatas (salamis) after stuffing. I've always had an issue with bad green fu...