Your chamber will take on an odor of its own. You can read all about Fermented sausages here: https://www.meatsandsausages.com/sausage-types/fermented-sausage/traditional You want to ferment to 5.3 or below The Art of making Fermented Sausages is also a great reference For Measuring Ph go can go as ...

Sounds good! Salami Milano a nice simple spice mix. You can up the culture amount. Start with a gram and add .022% of the meat block after that, this will insure you have a viable amount of culture. The .12 gram is the amount that the whole envelope is CAPABLE of fermenting. If you get bitten by the...

Welcome to the Forum Shane! A funky salami smell is normal. What recipe did you use?

Agoracritus wrote: ↑

Wed Jan 22, 2020 04:35

I can post my simple recipe for pork loin jerky/(Canadian bacon...?), if anyone is interested.

By all means post it!

Scogar- I think the 1 cup may be a typo...good choice

Scogar wrote: ↑

Tue Jan 21, 2020 12:23

It is only 1/2 cup of sea salt

Just curios why you cut the salt amount in half from the original recipe

The Lonzino I’ve made a few times from pork loins was only EQ cured for 5-7 days (in the fridge) before netting and hanging it in my curing room. That seemed to be plenty of time for the salt and cure to completely penetrate the meat evenly. (Isn’t that all that really matters with the EQ part of c...

Welcome to the Forum! You can find several Wiener - Hot Dog recipes here https://www.meatsandsausages.com/sausage-recipes that contain no fillers but all will use Cure #1..... You may be having some problems with your emulsification and there are some good tips in this string http://wedlinydomowe.pl...

If you want to “brine” a pork loin, for example, all you need to do is salt it with the target % (by weight), wrap/bag it up, and put it in the fridge for a few days. (I usually go with a minimum of 4 days). ....... At this point, the meat will be brined and ready for whatever you want to make it i...

I would second Butterbean, with EQ curing you have a large window of weeks after the minimum time curing to finish. It's also easy to convert brined recipes

Nice Stefan, the Cadillac must have been full!

If you don't want to use a Culture I would use ECA instead of Fermento. To me there is no question go with the Culture. As they are large chubs and will only be fermented for 18-24 hours there is no need to be overly concerned about humidity control. All you need is an area that you can hold at arou...

If you want to ferment them and have added no culture or sugars you would need a temp of 54-61 F. What are your normal temps and procedure?

At 20 F with the 1.8% salt content they most likely wont freeze solid, if you are concerned the garage should provide plenty of air to dry.

The best and easiest way is to simply convert your recipes to percentages, that way is doesn't matter if you make 10 lbs. or 4 lbs