Re: Cold Smoke and Spoilage
Posted: Mon Feb 15, 2021 02:46
LOL Red, it should make you hungry since it was your exact recipe that I literally copied, but to restate it for others: viewtopic.php?f=10&t=9291&hilit=kasseler.
My temps on the 3 days were:
- 1 whole pork loin
8% brine with sugar (72g salt and 8g Cure #1, 30g sugar) per litre of water
Spices (per litre)
6g peppercorns
6g whole coriander
1 bay leaf
4g crushed juniper berries
1 clove garlic
My temps on the 3 days were:
- Day 1 - 24-29°C
Day 2 - 15-18°C
Day 3 - 10-15°C