If you are using the Marianski recipe you should be fine just massage or re-rub the mix every few days. Not sure of the reasoning to split in two applications.

The Non-Sausage Maker variety is BACTOFLAVOR® Flora Italia Bactoflavor® Flora Italia is characterized by: * Fast acidification in safe production and excellent microbiological quality. * Without compromising color and aroma, thanks to the much more active and pH resistant Staphylococcus strains . * ...

If you follow the Marianski recipe using FLC and fermenting for 24 hrs at 86F cut the called for sugar .5% and dextrose 1.0% in half (to 0.5% dextrose and .25% sugar) and you will have a nice tang - the full amount called for is VERY Tart! You are proposing to use 70% Venison 15% fat and 15% pork. T...

Kijek
The Sausage maker carries it in small quantities and Butcher & Packer in 1 lb bags. Never tried it myself. Don't use on Bacon because its mostly nitrate.

Not a problem Bill

You can just go ahead and use the whole amount of cure, the bacon has very little nitrite remaining, it will also contain a cure excelerator like sodium erythorbate (required in the U.S.) . You may want to cut back on the salt as that will remain in the bacon.

Adrian-
The Inkbird should have instructions on how to change the offset.

To Calibrate: https://www.neptunecigar.com/tips/how-t ... hygrometer

Welcome to our Forum Ewan!
The minimum amount for dry cured should be no lower than 2.5% salt + cure. So 2.25% salt + .25% cure would be the minimum recommended.
Nothing else there that would make it taste salty.

Air flow in our small refrigerator/freezer chambers using fans usually causes more harm than good. The fan in your unit is sufficient. Air exchange can be accomplished by just opening the door a few times a day. As far as saving it you could vac-seal and refrigerate for several weeks and that will h...

Bob-
Its pretty hard to tell if it would work, the champion has a strong 1/3 horse motor and an optional blank plate.
Best way is to just try it

Greetings Adrian! It definitely looks like dry rim. Possible cause could be the fan blowing directly on the product, you want the air to just mix /circulate. Also total salt and cure should be in the 2.5 -3 % range so the salt amount was too low at 2% for dry cured. You should have added some sugar ...

John-
The unsalted pork back refers to Backfat AKA Fatback. Which is a hard firm fat. Bacon or pork belly is soft so that makes a big difference in texture.

StefanS wrote: ↑

Wed Sep 04, 2019 23:21

There are some conflict -Safe Pro B-LC-78 it is intended to be use in fermented meats not in a whole cuts.

Not According to CHR Hansen,Intended for use as a Bacon Culture

https://www.chr-hansen.com/en/food-cult ... food/bacon

According to Wiki - Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma.

That's mostly San Marcianos and a few Beefsteaks. And yes the plum tomatoes like Romas and San Marcianos have a higher yield when dried. I give the S Marcianos a definite plus in the flavor department over the Romas. Regular tomatoes like Beefsteaks shrivel up to a much smaller size and don't seem t...