Japanese waterstones for sharpening for me too! I think the ceramic steel is interesting for the hard steel Japanese knives. Since I have one, I use it for my other knives as well. But then, I am not walking around with it and I am the only one using it (and I am also the only one usig my knives, yo...

I have made sausages in sheep casing with a steelstuffer tube and can't recall having had a problem (except for working with those sheep casings, they are finnicky and break easily).
I am using a 5lb lLEM stuffer, so maybe you have a point in saying that there is less pressure?

You may very well be right. And I actually made a mistake in my calculations. Even with the 25/75 ratio it is 41 % fat My apologies. I actually clean all the visible fat of pork and then calculate the "clean" meat as about 25% fat. I do not know what @Club does though... So it might well be a fair b...

At first glance, it just looks like to0 much fat. duck 1.75 fat 1.75 pork: 2 -> estimated as 25% fat / 75% lean Making total fat 1.75+.5 = 2.25 lean -> 1.75+1.5 = 3.25 Which works out at around 30% fat, so actually not too bad.... (I am contradicting myself here). So it's something else.... There go...

My condolances.
I learned a lot from him.
RIP ChuckWagon

Thanks Redzed and StefanS.
So rather too much than too little...

How much more is more?
Double the amount?
(I got the same issue as Devo, and its probably even more difficult to get anything here)

Thanks Bob.
I will go with the 110 ppm

Kjjek:
I have made bacon with 3.5% salt, then reduced to 3% salt and it was way too salty for me (even after rinsing/soaking).
Hence the further reduction.
I am a low salt eater. I prefer pepper and other spices and herbs instead.

So.... In practice, I should use 120 ppm to make bacon (dry rub, 2-2.5% salt)? Does that apply to skin on belly pork as well, or should it be reduced in that case? I am intending on cold smoking (cool smoking at around 20-25 oC) after curing. I am not sure if this is the same article that has been r...

Yes, by mail, But only from the UK to theNetherlands. Should take a day, maybe 2. Once they arrive they go straight into the freezer. It said that they had a shelf life of 14 days unrefridgerated, so hope it all goes OK. I figured FLC was a good one (multifunctional) and actually only ordered the T-...

I ordered 1 pack of FLC and 1 pack of T-SPX.
FLC seems pretty universal.
So now it is time to do some proper reading up and making a curing chamber if necessary.....

Thank Redzed for taking the time to answer my questions! For now, what I am looking at is making some semi dried cured sausages for which I wouldn't need a curing chamber. It more a process like making kabanosy. I may (in the near future) be looking at dry sausages. At the moment I don't have a curi...

Thanks Redzed,
I will see if I can get them in time.
What type culture would you advise I go for?

And I seem to recall someone telling me that fermento could be transported without being too worried about keeping it cold?

Do they exist? Reason for asking is that I would like to try my hands on some semi cured sausages (and later on maybe at dry cured ham and sausage), but I can't find anything locally. I can get people to bring me some from overseas, but obviously not frozen or not even cooled properly. Is there anyt...

Thanks Redzed and Bob: I am looking at the recipes for fuet and possibly chorizo from Jeff Weiss book "Charcuteria, the soul of Spain" (off topic: I like the book). I will go by Redzed's suggestions and don't use either yoghurt or probiotics and ferment in the fridge for a couple of days (and I will...