Wow great looking Kielbasa Chris!! I enjoy making it with venison in the mix also.

Your gardens always look so neat....don't weeds grow on that Island?

i appreciate the input but main question was how do we mix it, i'm great at maths believe it or not :) my point was that it was said before that one should not mix their own cure with salt so i wonder if this rule still applies I believe I may be misunderstanding you question, :oops: I do apologize...

Shuswap Did you use a culture with the soppresetta? The Marianski recipe does not. I think a lot of people may be intimidated by weight measures that entail grams or fractions of them. Most folks do not have an accurate scale...but almost all have measuring spoons. Having to get extra equipment woul...

Shuswap

I would try using a section or two of a regular vac bag (the channel side with the lines) as a substitute for the Vacmouse strip.

Probably worth a try on a test bag.

Just subtract the American fom the Polish...99.4% is salt

if one is using many of the polish recipes from the polish section how does one replace peklosol with our cure#1

Cure Calculator is here: http://www.meatsandsausages.com/sausage ... calculator

Chr Hansen has 2 locations in Au. Those and other worldwide locations can be found here:

http://www.chr-hansen.com/contact/world ... frica.html

I think you have several options with a small chamber to lower the humidity but without cutting vents you could also leave the door slightly ajar or I think they make small dehumidifiers. (I believe the Auburn unit can also be set to dehumidify) I had the same problem (high) humidity in a small cham...

Red has given you real sound advice.

I would also add that you can go by feel to test for doneness. If with a gentle squeeze they feel soft...let them age longer untill they feel firm. Thats hard to judge on your first batch..but it works.

Thanks Chris

I had thought of a dryer vent but didn't think a small fan would open it.

Is the intake vent near the bottom?

Chris- I think I read in another thread that you also have a vent to the outside to exchange air a few times a day. Is the outside vent necessary to help regulate humidity levels or just to allow an air exchange. I know in my fermenting chamber I had to cut vents to get the humidity levels down when...

Happy Birthday Rudy!

May this be the year you find the perfect Pizza Pepperoni recipe.

I am working on that also.

Bob

Yea Ross but it would be sanctioned.

Heck its already loaded in the trailer!

Nice pics and Yard Chris!

TSM list there ground peppers in the rated heat units. 35K, 55K, 90K, ect. They can be used as a guideline but it is still a bit of trial and error.

I myself always err on the side of not too hot on the first run of a recipe, make a small batch, take notes, and adjust accordingly the next time.

As far as a whole Boston Butt I don't know. The Coppa is part of the Boston butt. It is the muscle closest to the spine or opposite the shoulder bone.