wurstlover wrote:Thanks for the offer of help re: the pastrami, I will look forward to discussing that with you. Mine ended up far too salty to eat.

Might take a look at the amazing ribs website for a very good (IMHO) pastrami recipe using either store bought corned beef or made from scratch.

Bob K wrote:JC-
Thats a great chart and info about fermenting with 007!!! Could you also post that info in the 007 string? http://wedlinydomowe.pl/en/viewtopic.ph ... 6&start=15

Done, also added another chart at a lower fermentation temperature FWIW.

In a thread discussing pH meters: http://www.wedlinydomowe.pl/en/viewtopic.php?t=8389&postdays=0&postorder=asc&start=16 Thats a great chart and info about fermenting with 007!!! Could you also post that info in the 007 string? Here 'tis This was done with my new toy, an Apera PH60S. I used relative ...

Based on redzed's post here, I purchased the Apera PH60S a few weeks ago, and so far I'm very happy with it. It's simple to use and very easy to calibrate using small samples of solutions provided with the kit. I've made fresh and semi dry sausages for years, but always chickened out on dried sausag...

Len Poli's web site has recipes for fresh and cooked linguica. I really like the cooked version.

redzed, Bob K, Thanks for the responses. The books that I have all seem to say cure#2 should be 4% nitrate. I was not able to find an online source for the cure where the listing said 4%, so I ordered some from the Modernist Pantry that lists as 5.67/3.63% nitrite/nitrate. I plan to use it at 2.75 g...

Not sure where to post this, so this seems like the generic spot. I've been making semi-dry fermented sausage (pepperoni/summer sausage) for a while, but I'm preparing to graduate to dry cured. Reference books list cure#2 as 6.25% nitrite and 4% nitrate. They also say that Prague Powder#2, insta cur...

Might try these:
https://store.butchersupply.net/protein ... p2796.aspx

They say 1 inch (25mm), but really stuff more like 1.5-1.75 inch 40-45mm.