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3 posts • Page 1 of 1
Just trying preformed ham with press mold. Using 2.5% salt 0.25% prague 1.mould is 120x120x330. Packing 2800 gr leg 25 mm cubes 30% grind. Seasonal and tumbled twice for 10 minutes Should I use absorbing acid Vitamin C. Any suggestions Am I doing anything wrong
Your kind of vague in your procedure and recipe, care to elaborate?
A little high on your salt to my taste.