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We;ve been a little busy

post #1 of 6
Thread Starter 

Making Supresatto with cyceltrash

 

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finally done ,100 lbs hanging to dry

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post #2 of 6

Looks great - care to share the recipe with us 

post #3 of 6
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

Looks great - care to share the recipe with us 




1 Tablespoon of salt for every 3 lbs. of meat

Red peppers to taste

Black Pepper to taste

Red pepper to taste

1 number 10 can to every 50 lbs of meat

With two jars of hot red pepper paste
let hang for six weeks in 60 % humidity
 

post #4 of 6

1 Tablespoon of salt for every 3 lbs. of meat

Red peppers to taste

Black Pepper to taste

Red pepper to taste

1 number 10 can to every 50 lbs of meat

With two jars of hot red pepper paste
let hang for six weeks in 60 % humidity

 

Please be more specific on your recipe. It is very vague and unsafe what you have posted
 

What about cure??????????????????????????

 

Joe

post #5 of 6
post #6 of 6
Quote:
Originally Posted by boykjo View Post

 

What about cure??????????????????????????

 

Jo

 

Quote:
Originally Posted by cycletrash View Post

 

just salt.

 

Hanging 100lbs of raw sausage with no cure for six weeks? Room-temperature?

 

icon_eek.gificon_eek.gificon_eek.gif

 

Kevin
 

 

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