Search found 59 matches
- Tue May 17, 2016 09:25
- Forum: Dry Cured Meats and Sausages
- Topic: do i need a curing chamber
- Replies: 27
- Views: 17228
- Mon May 16, 2016 08:35
- Forum: Dry Cured Meats and Sausages
- Topic: do i need a curing chamber
- Replies: 27
- Views: 17228
- Sun May 15, 2016 07:20
- Forum: Dry Cured Meats and Sausages
- Topic: do i need a curing chamber
- Replies: 27
- Views: 17228
just one more question have fermented for 3 days in wine fridge i had to turn it of was running to cold so i put frozen bottle of water in and it did the trick changed it every 12 hrs i used umai bags can i just leave them in the wine fridge and turn it back on :lol: temp range avavable is 18c to 12...
- Sat May 07, 2016 10:38
- Forum: Dry Cured Meats and Sausages
- Topic: do i need a curing chamber
- Replies: 27
- Views: 17228
- Sun Apr 24, 2016 08:49
- Forum: Dry Cured Meats and Sausages
- Topic: do i need a curing chamber
- Replies: 27
- Views: 17228
- Fri Apr 22, 2016 23:28
- Forum: Dry Cured Meats and Sausages
- Topic: do i need a curing chamber
- Replies: 27
- Views: 17228
do i need a curing chamber
hi just wondering if i need a chamber temp here is 80f to 70f with 80% humidy it will get a little bit colder in the coming months but not much thks
- Wed Apr 13, 2016 08:14
- Forum: Dry Cured Meats and Sausages
- Topic: all most ready for first go
- Replies: 13
- Views: 8331
- Wed Apr 13, 2016 08:11
- Forum: Dry Cured Meats and Sausages
- Topic: all most ready for first go
- Replies: 13
- Views: 8331
- Tue Apr 12, 2016 08:41
- Forum: Dry Cured Meats and Sausages
- Topic: all most ready for first go
- Replies: 13
- Views: 8331
it says on the packet 1 level tea spoon will do 2.2 kg of meat i brought it from back 2 basics in australia where they get it from i do not know but you are right about confusing i am now surely some one out there has a 250g packet of cure no2 and can tell me if it contains 1%nitrate and 6.25 %nitri...
- Mon Apr 11, 2016 09:19
- Forum: Dry Cured Meats and Sausages
- Topic: all most ready for first go
- Replies: 13
- Views: 8331
all most ready for first go
hi every one just about ready to make my first dry salami have got cure no 2 i just want to know if it the same as you use over there it has sodium nitrate[1%] sodium nitrite [6.25%] thks from lance
- Sun Apr 10, 2016 03:17
- Forum: For beginners
- Topic: Question for Australian members.
- Replies: 7
- Views: 8521
- Fri Apr 08, 2016 22:37
- Forum: Dry Cured Meats and Sausages
- Topic: opti start sprint
- Replies: 2
- Views: 2594
- Fri Apr 08, 2016 10:34
- Forum: For beginners
- Topic: Question for Australian members.
- Replies: 7
- Views: 8521
opti start sprint
any body tried this
- Fri Apr 08, 2016 10:23
- Forum: Dry Cured Meats and Sausages
- Topic: opti start sprint
- Replies: 2
- Views: 2594
opti start sprint
hi all has anyone used this culture is states ready in two weeks