Red and Stefan: Thanks for the advice. I just cleaned and sliced. The meat side was not exposed and was coated with a thick layer of sugna. The meat side is actually considerably moister than what I was expecting and has the firmness of a medium rare steak when poked with my finger. The meat below t...

Hi Guys: I have been curing this Culatello since the latter part of 2019. The Fiocco is done; however, these guys are still hovering around 36% moisture loss. I am concerned with the slowness of drying and the blackish mold growth. The smell of the meat is a little funky, but not rancid. http://i.im...

I washed it off with vinegar before vac sealing and it grew back after rehanging to dry further.

Right? But it actually kept growing after I rehung them to dry from 35% to 42%. You can see the mold on the cut surface on the 2nd half chub from the left.

My Fiocco's have reached 25% weight loss and I am ready to apply sugna. I have rice flower and Crisco (vegetable shortening). I just did a bit of research and see that it is actually a 50/50 by weight blend of rice flour and pork lard. Does anyone have an opinion on whether Crisco can be substituted...

Disregard my earlier question. I need to get my vision checked! I knew there was a reason I raised my humidity controller setting to 75% after reviewing this discussion, but I couldn't find my way back to it. I see it now on Page 3.

They look good! I have a question about the humidity that is used during drying/curing. I had been using 70%, but bumped it to 75% for my Culatello. My coppas gained weight over 6 weeks and everything was wet and puddles formed on bottom of chamber. Came to the conclusion that my sensor was off. Tha...

I just tasted the Dry Wors and it came out phenomenal! Just a hint of the vinegar and the hard to put your finger on gamieness of the lamb is subtle but present. I will have to try making Boerewors some time.

As Henk says, Dry Wors is a different set of spices than Boerewors. I got my Dry Wors recipe and my Biltong recipe from The Butcher Man, a butcher shop in Cape Town SA. The butcher was very happy to teach me how he makes these and provided me with a 1 kg package of Traditional Drywors spice blend an...

Those are 3.25 inch casings. They are not going to dry quickly. Maybe C#2 is a better choice, but I like your inventiveness!. And the natural cooler looks open for business!

And the beef too

Interesting project! I like the idea of curing the pork in advance of grinding.

Both the Biltong and Dry Wors are hung in the Biltong Box for drying. The Biltong takes about a week, the Dry Wors takes about 4 days.

I also made Dry Wors which is beef with 20% lamb fat and spices and malt vinegar stuffed into sheep casings.

A spice rub is added and allowed to sit in cold place for 24 hours.