Kijek from what I`ve read you can`t use soil or water testing meters the probes work differently with each material. If you use a meter like BobK has you can buy the different probes which allows the testing of different materials. Personally if you following a known safe recipe and procedure you wo...

BobK what would be a good alternative to redzed`s suggestions for a PH meter? His choices are in the $200.00 range. Milwaukee with meat probe is $170.00. I just have PH strips at the moment and something a bit more accurate would be nice.

StefanS great looking meats. I`m also trying to figure out the salt concentrations. I try never to go over 3% even that`s a bit much depending on the meat. Redzed great calculator. According to the brine time table a ham about 9 inches would take over 50 days to cure. Would you need any form of nitr...

BobK you say "Just click on the copy box of the BB code and paste in your post." I find nothing like that when trying to attach an image. I read what a bbcode is but that`s nothing I understand. I`ll just enjoy others photos. Thanks

Thanks BobK

The drying time I was referring to was prior to putting into the chamber. They Seem a bit wet after casing in the bung.

I got the photos to that site easy enough; how to get to this site?

This my first attempt at making Lonzino. I made three orange Lonzino`s from recipes found on the site and three what I call regular adding the spices I like and removing the one I don`t like. I cured them at approximately 37 degrees for 14 days. I just washed and dried them. I have beef bungs soakin...

Redzed thanks for the info.

Need a little advice on percentages of salt in a Coppa or other larger muscle group that will be cured. I have read many recipes using varying percentages of salt with cure #2, some with just salt. I`m not partial to a lot of salt. So far the lowest %salt was 2.5%. Is there a minimum %? Using cure #...

Lousantello I wasn't worrying about it much as PH isn`t even mentioned in the recipes. I assume the water loss was more important and as a result the PH would be in the proper range.

Lousantello very nice looking soppressata. In testing PH can I use PH strips as I don`t have a meter? I have some strips I use in my aquarium. If using strips is ok; what would be the method? Looking to make some soppressata shortly. Thanks

BobK, let me get this straight you have a recipe method which you know damages expensive equipment yet you don`t tell anyone and still keep it posted. It`s only when G pop brings it to your attention that you acknowledge the fact. Am I getting this correctly?

Thanks BobK I got it figure out but will post when I get ready to brine to make sure nothings amiss.

I didn`t have a size in mind butt probably just Boston or Picnic. I though there would be some reference has to size not necessarily weight. I don`t want to guess or leave in longer than necessary. I did read lots on this and was hoping someone here could simplify it a bit but not to much. You say t...

Thanks Loeber74 I`ll keep that in mind, we`ll maybe not with my memory, I`ll write it down.

It appears BobK might be using pork loins for his calculations on time. Loins would also not be as large as a ham. Bone-in make a difference? Is a 1/4" cure per thickness appropriate for determining time in your opinion? Trying to be on the safe side with this. Thanks I`m try to make a regular ham l...