14 pounds of meat:
6 pounds of back fat:

20 pounds total= 9.07 kilos

recipe for 9.07 kilos

Salt 253.96g
Cure #2 22.67g
Pepper 36.28g
Nutmeg 9.07g
Dextrose 27.21g
Sugar 18.14g
T-SPX culture 1.1 g

If the recipe called for 700 grams of meat and 300 grams of back fat that equals 1 kilo and he wants to use all 14 pounds of meat and would need 6 pound of back fat, wouldn't you need to convert 20 pounds into kilos and use 9.07 as a factor instead of just the 14 pounds of meat?

And she`s a vegetarian, so she gains nothing in the making. No matter how much you make with others, when you finish, it`s really hard to split it up. LOL. Now I make my own. If somebody wants to make some, we will make a whole batch just for them, or divide it into 2 people.

Thanks. I bought the smallest netter I could buy and it`s way too big. Bob subgested the pvc and it works great for this size. If any of you have more efficient ways to do things, let me know. No matter what I do, it takes 5 hours from start to finish. There has to be a better way.

I had alot of friends ask to see how it's made. Although some of the comments may not be 100% accurate in verbiage, you get the idea. ENJOY!

https://www.youtube.com/watch?v=7htTW6f ... e=youtu.be

I had a Frigidaire refrigerator that was used for sodas on the lower level of the house for the swimming pool. The unit was only 2 years old. I decided to modify it and drill it. If done properly, I could always use it for sodas when I wasn`t making meat. Well, I hit the coil in the side wall. LOL. ...

There ya go. It`s easy! LOL.

Glad you liked them.

I`ve been making fresh sausage for a while and I remember somebody here suggesting a minimum of 1.5% salt. Is this a safety thing or a flavor thing? I have a buddy who wants to make the next batch with less salt. Suggestions?

I use 007 all the time. I use .6% dextrose and monitor the PH carefully. When I hit 5.1, I transfer it to the chamber at 54 Degrees. I don't even bother checking the PH after that only because I've never had a recipe come out "acidic" at all. In fact, I was going to increase the dextrose one day jus...

Looking at it further, I took one out and scraped it with a knife. The residule that came off on the knife is more of a grease, yet had the tackiness of soft wax.

When I ordered from them, they wanted to know if I wanted flat or round. In the flat, they offered a mild and hot. In the round, they offered a mild hot and extra hot. Being all the pics I`ve seen of the store, alot of people with short sleeves on, so I`m assuming they are hanging these elsewhere fo...

I found a place in the Bronx that makes their own soppressata. The shop is called the Calabria Pork Shop. They had a 10 pound minimum to ship, so I ordered 5 pounds of mild and 5 pounds of hot. They came vacuum packed. They dont look like they use any netting. They were all perfectly flattened to ab...

Many questions here because I haven`t made them in 2 years. #1 7 days salting, another 7 days salting, rinse, season and case it? Best seasoning for traditional coppa? What casings should I order? I`ve seen things called beef bungs. I`ve also seen "end caps", so now I`m lost because I can`t remember.

OK, so no issues with exposure to salt, humidity, meat etc?