Thanks BobK This is exactly why this site is so important. The recipes don`t mention anything about using the whole envelope it just says use a scale to measure. As I mention before .12 grams to 1000 is very difficult to weigh and to a newbie it doesn`t look like the amount would do anything to the ...

Thanks BobK Your salt amount is a bit higher than mine but not much. I do subtract the amount of salt in cure #1 from the total to get my amount. Maybe that`s the difference. The other information was from a member can`t remember who at the moment who said the 1/2 inch per day formula was used by so...

I am attempting my first ham cure with a Picnic, bone in. This is the recipe I followed by BobK Sweetheart Ham Equilibrium Cure Enough Rub for 10 lbs. White sugar 50 grams Brown Sugar 50 grams Red Pepper Flakes 1 Tbsp. Black Pepper 1 tsp Fennel cracked 1 tsp Thyme 1 tsp Ground Bay Leaf 1tsp Onion Po...

StephanS I only do small batches and have been following the recipes found on the site. Maybe I`m reading it wrong but take the recipe Salami finocchiona, from this site, it shows a 1000 gram batch requires only .12 grams of T-XPS. Should I be adding more? I understand in theory it maybe enough but ...

StefanS thanks for the information. Hopefully mine will be ok as I only mixed the culture in with the spice mix for my Salami. It was amazing how little is used. The 50 gram package said it would do about 500 pounds of meat. Not an easy measure.

Thanks BobK I wasn`t referring to mixing the spices up weeks in advance just a couple of days before needed. I`m just unsure about the cultures. Technique wise most recipes just say to add culture and a few say add a tablespoon of water and mix in culture. What`s your opinion?

Question about mixing cultures in spices. My thinking is to make spice formulas in advance for the making cured meat. Many require the use of cultures, which I store in the freezer. Can I add these cultures to the spice mix then store for any length of time. If so should it be in the freezer or woul...

I`m in the process of making Genoa Salami. The recipe calls for 60mm casing which I don`t have at the present time. I do however have some beef bung casing about 4 inches diameter. If I use the beef bung will that ruin my project of just take longer for it to cure. I also have several projects in th...

Kijek The internet is not a safe place period. There are many things that can be done to make web surfing safer. A VPN service connection is something you can look into. Set up vpn on your router, not the same as a VPN service. The bad guys are looking for an always on web connection. They are not i...

StefanS

Truly amazing. How long have you been practicing this art?

Impressive ⭐⭐⭐⭐⭐

Can`t wait until I can accomplish something like this.

I did read the information. Sorry if I don`t understand. 🧐 Like all other things i find difficult to understand I`ll figure it out myself😀

BobK/redzed To get an accurate reading with the Milwaukee standard probe or others like it you now need PHISA? How far off would you say the readings would be if you used just a distilled water with a 7 pH. It appears PHISA is not a cheap product. With this added, very helpful, piece of information ...

Looks terrific what`s the recipe? Was that a dry or wet cure?

Kijek just love all the testing your doing with different materials and techniques. I`d be very interested in what your opinion is on the different ways your curing the same cut of meat. I personally find the Umai way just to expensive. A great product for the casual user. Keep those photos coming.