Holy moly!! this was an old post. I have since started doing cured meats regularly (approved by the local EHS). With much trial and error I believe I figured that problem out.... 1st......I cut back on the amount of bactoferm; 6g. per 5lb (I use SPX also FM52) 2nd.... I use a mixer to work dough and...

Yes it is a bowl cutter....maybe when I do a large batch I will pull it out and give it a go!

Well....back to the drawing board. My fermenting temp.'s have remained the same. The curing temp./humidity is at 61 F with 63% to 72%. I cut back the fat content and I used SPX according to manufactures quantity (about 1g. per Lb). I hit all the correct PH marks at the correct times. I had the corre...

T-SPX is in the mail.....THANX again for ALL your help!!!! I will post when this batch is done!

Of all the ridiculous things in the world! I had no idea hygrometer's were that cheap! I just assumed they would cost an arm and a leg.....I never even looked! Hygrometer is in the mail as I type this! Just in time for the next batch! The pork does come in a cryo bag's from Newport Meat's but the ba...

THANX folks for all the great input!!!!!! I use 1# of back fat to 4# of cleaned pork butt pre-cure. I believe I know the symptoms of fat smearing and I don't think this is the problem. I have no way to know what the humidity is but I spray them down twice a day with distilled H2O. Before I spray I c...

I have had problems with fat melting away when I slice finished product. Fat peices are very soft when I slice salami and I have holes where fat was and fat is smeared away? I use a starter culture, 2.2% salt ratio, proper temp for the culture (during fermentation and cure) , 4.9 to 4.7 Ph, no signs...