I am old school so tend to be all over the board on most things -- on a side note I also do this for a living and learned my trade just South of you As Bob has said once you have archived the weight loss "you" like then store as vacuum packed reason being it will stop further weight loss but also de...

Speaking of cheap pork loins they are on sale this week for 1.49 lb :!: They are becoming my favorite for making salami as there is little if any trimming and almost no waste. Heck they are cheaper than boston butts at this time. Loins up this end tend to be more expensive than buts, and all depend...

2% salt, 0.25% cure #1 additional spices of your choice but keep it simple 14 days in cure then lightly rinsed under tepid water then you can either cold smoke or hang to age/mature for no less than 3 days 7+ is much better The end result -- this one was not smoked http://imagizer.imageshack.us/v2/6...

I personally leave the mould alone as it is part of the flavour profile, if one is worried about mould and does not want it around one can give the item a light cold smoke as this is somewhat a deterrent for mould to grow

Robert- Feel free to voice your opinion on salt. Your comments and expertise are valued here. We could start another discussion.....The old Sheriff rode off into the sunset :lol: Being ostracized was one thing, but to erase all my post and write ups has left me a little gun shy so to speak I am sti...

Curious ... typo or is there a reason that you are using 0.30% cure #2

0.25% is the norm -- but again I am still learning ....

As far as salt I would drop it to 2.5., Much lower that that raises some safety concerns. 2% salt + 0.25% cure #2 = 2.25% total -- still safe 1.85% salt + 0.25% cure #2 = 2.10% still safe These numbers I use within my business --- the key thing is never change the cure % salt can and is -- with tha...

redzed wrote:You have over 3% salt, and unless you like a salty tasting salami, you might want to lower that amount.

That was a big red flag for me --- Depending on the salame I do 2% salt normally and occasionally as high as 2.25% salt

Is there a reason why the forum members don't add wine? I do all the time, but then again I do not add starer cultures Is there a safe wine % to add to any recipe? Safe is not the word .. too much can spoil the flavour also make it too wet and that will hinder the drying process :( Normal % (amount...

I add wine to mine all the time and depending the type of Salame denotes the type of wine/alcohol

Lions Salame ... this is a custom blend of mine

Going to try Russian Sausage out of the Marianski "Home Production of Quality Meats and Sausages" book. It calls for chunking meat into 2" pieces and applying salt and cure, and placing meat in a "cool area" for 4-5 days, then grinding, adding, spices, and stuffing. I've never done this before, and...

So in all honesty --- how much (Canadian) would you pay --- serious question

Brican, understood. However, I do have a batch of berkshire bellies on the go using that rub during the first cure week. And there'in is what I was saying ;) not a rub -- just dust on (spices then maple sugar) as per photos that Redzed was kind to put up for me :) My understanding of what I've read...

It's out - today on another forum Crustyo44 posted Brican's rub recipe and Robert thanked him for the post: crustyo44 wrote: Here is Robert's Black Forest spice mix. I use it now on a few other EQ cured porky bits. My grandkids love the bacon etc etc. I can't argue with their expertise!!!!!!!!! Che...