The U.S. regs. for nitrate and nitrite in dry cured products is much higher than 156ppm.... dry cured products Sodium and potassium nitrite- 625ppm Sodium and potassium nitrate- 2187ppm That is for uncommuted whole muscle cuts and if you research it further the specified period of time is over 90 d...

O.3% Cure #2 is still well within the limits While I really don't think a little extra nitrite will harm you the US regs are at 156ppm in going nitrite for a commuted product...you are adding around 186ppm. The in going nitrate however is WELL below the limit whether your cure #2 contains 1% 0r 4% ...

Looks great. Curios that while keeping the salt at 2.5% why you have raised the cure amount in a few of your recent creations?

Depending on what you will use it for it can be rinsed or soaked for up to 24 hrs to remove some of the salt. You can google salt pork for various uses. While salt pork is mostly made from belly, backfat is also used. You can also make Lardo (flavored backfat) https://wedlinydomowe.pl/en/viewtopic.p...

Looks Good! I also used whole mustard seeds because that's all I had. If possible I get all spices whole and grind when needed. They seem so stay fresher that way, and you get a custom grind. Easy to make onion powder and garlic powder out of minced or granular also. The small blade grinders are ine...

Welcome to the forum John! One question: in many recipes in the books there is a spice ingredient with no indication of the form. So if I see in a recipe ingredients like coriander, caraway, allspice, nutmeg, cardamom, mustard, etc., in the absence of more specifics, i should.assume that it is calli...

Wow! 8Gm of dextrose is a lot :shock: ...even for those of us who like a salami with a little tang. About 5 grams of total sugar usually produces a pleasant Tang. Also remarkable is the amount of cure used at 187PPM ?? And the use of cure #1 is because of the fast Ph drop so little use of the nitrat...

Do you have a commercial mixer? If so try the flat paddle. They are really excellent for mixing meat.

So if you had a choice....would you take the lower temperature and ideal humidity ….or ideal temperature and lower Humidity. Since you will be fermenting only for a short amount of time longer, go with the correct temp. One other question I could not find a definitive answer to in the back posts. I...

Certainly. If using TSPX try 2grm sugar and 2grm Dextrose per kilo

There is also a vast number of reputable recipes for your future use here https://www.meatsandsausages.com/sausage-recipes and also many posted on the Forum

Welcome to the Forum!
Here you Go : viewtopic.php?f=5&t=8347&start=15

That really looks good! We routinely make a similar product that is almost always fried for breakfast, Its also fermented....Taylor Ham. Hard to have an egg sandwich without it! viewtopic.php?f=10&t=6212&hilit=taylor&start=30

Looks great! I would agree with Stefan on the 42-45 % weight loss, the texture and flavor improves with the extra time spent maturing. I think the only thing I would do differently next time is to soak the coppa a bit after it comes out of the cure to reduce some of the saltiness that seems concentr...

Having made that recipe a few times...
If you are using FLC and fermenting at 85F it will come out very sour. Cutting the sugar and dextrose in half will still produce a pleasant tang.

The only way you can avoid the mushy/slimy casings is by storing them wrapped loosely, usually in a paper wrapper. That is how the ones coated in rice flour are stored. Vac sealing with the casings on will always have the same slimy result ,even if coated in flour. It is just the once dried casing r...