Sure Coppa!! Lots of recipes. This is my favorite by Chris (redzed) http://wedlinydomowe.pl/en/viewtopic.php?t=6107&postdays=0&postorder=asc&start=30 Make your salami's out of the rest of it http://i1289.photobucket.com/albums/b512/bobkarchery/57206ec7-7c3e-4bc1-a4e2-a570db434312_zps2a2124a8.jpg

I gotta add my 2 cents here. Well cared for Deer meat AKA venison is delicious but it does smell different than beef and has almost no fat. You just need to know how to prepare it properly. It is also a bit of an acquired taste. Like cogboy I rarely eat a burger if it does not contain Venison. My mi...

Where there is smoke there is water:

General Form of a Combustion Reaction

hydrocarbon + oxygen → carbon dioxde + water

It will be much better after smoking Nick!

Did you use real maple syrup?

I agree CW-

The folks at CH and other culture manufacturers have taken out the guesswork and added a huge safety net with loads of options and predictable results.

15 bucks is a small price to pay...after all for most of us this is just a hobby.

I guess its how far you wish to push the envelope.

Don't forget your pepper! Adding now during the curing time will add to the flavor.

FYI Marianski's recipes and instructions from the book are available online at: http://www.meatsandsausages.com/sausage-recipes .

Best of luck!!

I pretty much stick to the directions in Marianski's The Art of making Fermented Sausage book: Instructions for fermenting are for T-SPX: Ferment at 20° C (68° F) for 72 hours, 90-85% humidity. Dry at 16-12° C (60-54° F), 85-80% humidity for 2-3 months. The sausage is dried until around 30-35% in we...

One Question: Why are you drying them at such a low humidity (71%) ???

They may look like they are drying nicely but you are really headed for dry rim/case hardening.

Good one!!

Wow well fed dogs.

Ross can add those casings to his list of alternatives.

CW can comment on the fermenting process.

Ok so for say 1 kg meat how many grams of cure #1 should be applied to a whole muscle product?

ThanKs
Bob

What I understood is that the 156ppm applies to what can be added to comminuted product.

That's a VERY bad recipe!!!! I wouldn't use it unless you like bacon that easily chars to a cinder, is EXTREMELY salty and is laden with excess nitrite beyond any well respected safe and practical standard. (this was referring to .47%) And to quote from Marianski : Pastrami may be dry cured. For 1 ...

Here is a good rule of thumb from CW in the Sons of Bees Recipe: The cure rate is one day per pound - up to 12 days. In other words, a ten pound bacon is removed on the tenth day, while a 14 lb. bacon should be removed on the twelfth day. Changing dry cure ingredients will not increase/decrease the ...

Most of the time its best to follow a recipe/method as spelled out by the Author....if you don't trust them, try another that you do. Lots of tried and true recipes for Bacon in the members recipe section in Hyde Park. I can vouch for Sons Of Bees...best bacon EVER. Mixing and matching usually resul...