Going To Be Something

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As soon as my wife heads up to the front office and gets outta my real estate.

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Starting my mix this morning.

Going with F-LC. Mix 1/4t with 1/2 cup cold distilled water, set this aside and mix in by hand LAST.



Got the UMAi salt/cure and Soppressata ready to go. 


Some folks ask me why i dont do my own mixes? Well when you are a full time RVr space is important. If i did my own mixes i would have boxes of bulk and no room.
 
Meat all mixed, fermentation added.

I'm doing this batch in 3 ways.




The majority of the batch i'm doing in loafs. Plastic wrapped lined. These will firm up some then take the clear wrap and UMAi just the meat loaf for fermentation.


Got 3, 32mm chubs.


And some pretzelwurst.

These will firm then going to try to UMAi them for fermentation.

 
Rick, morning....    The pans of meat, are they breathing to lose moisture ??    Would pink butcher paper breathe to allow for moisture loss ??

Maybe Tyvek would work for moisture loss ...
 
 
Rick, morning....    The pans of meat, are they breathing to lose moisture ??    Would pink butcher paper breathe to allow for moisture loss ??

Maybe Tyvek would work for moisture loss ...
Just a quick fix until i have all my ducks in the pond.


 
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