I was making the Salami Nola from Marianski's Art of Fermented Sausages and made a huge error. The recipe calls for 50% lean pork (butt,ham) and 50% regular pork trimmings (butt). Well, since it was late (and I was working on 7 different salamis that day) I screwed up and made the mixture with 50% t...

BIG Thanks redzed. Such a privilege to have guidance from all you Masters! I will definitely use that method for fermenting next time!

Thank you all for the advice and guidance. Sounds like the amount of T-SPX I used will be ok. Fortunately I was able to use the specified amount of Cure#2 (2g per Kg meat) so I think thats ok too. Quick question about curing to the finished weight. The target is a weight loss of approx 30%. Is that ...

Hi everyone, My first time posting. Ive made a few kilos of fresh and smoked sausages the past year based on the work of Rytek Kutas and Stanley Marianski. All have turned out well. This weekend I entered the world of fermented sausage (salami) after a thorough reading of Marianski's Art of Making F...