Now I'm on my 5th or 6th batch (about 20-24 bellies or so) and I've since done the soaking to compensate for oversalting. But...... I've since changed my recipe and ratio I don't really have an oversalting problem.

I normally get mine rind off (that's just how they come) but if I had the choice I'd get rind on and unsquared. Go through the cure and smoking with rind and cure intact then used the skin and trim from squaring for bean flavorings and such.

I had a similar problem when I stored about 20 lbs of smoked pork bellies in a covered container in the same fridge as my daughter's birthday cake (thankfully after the party). The next day my wife got a piece of cake and commented that it tasty smoky. I got all excited and she said, "Calm down, not...

I first learned of mojama a couple months back on twitter. Been mulling it over for a while but don't have a drying chamber (yet).

Great progress.

Man that's a LOT of meat, can't wait to see what projects he gets made into!

I have a similar process but prefer to put the casings on the horn after the horn is already attached. I take the bowl I was soaking the casings in over to the stuff, rub water all over the horn to get it as wet as possible, open the end of the casings and dip them into the soaking water like a fish...

I've not gotten into the fermented/cured sausages (yet....just want until December!) but I would expect a certain amount of moisture on the surface as liquid from inside the meat evaporates off. Too wet is a problem and too dry is equally problematic... Yours look good from here....

Thanks atcNick!

I've been planning out my fermentation / curing chamber and looked at the ceramic terrarium heaters and thought they were a bit on the expensive side. The largest of the three "bulbs" I looked at was about $40 (might be less online) and according to the package only guaranteed to raise the temp 5-10...

Sorry, soy protein concentrate is not a substitute for meat binder. The meat binder is phosphate and should be used at a maximum of 2 oz per 25 lbs of meat per butcher packer which translates to a max of 0.5% by weight.

Soy protein concentrate and dry milk powder can be substituted like for like.

Baconologist wrote:You'll get better smoke penetration and better flavor, IMHO, if you cold smoke and then cook.

This is also my preferred method, also with nitrite.

nuynai wrote:Sounds good but you better have your Poker face on when you talk to the Police re what happened to the Mrs. LOL.

Or offer them a salami sandwich!

how was the pork vs. the beef?

I just looked at the link Carbonaia posted and that's a little different from my recolection of a bubble knot. That said just because it's different doesn't mean it's any less effective, just different. Here's a link to the one that I'm more familiar with:

Ruhlman/Polcyn Salumi