Recent content by Gideon

Thanks

Can one cold smoke in the curing room ?Would it not kill the White good Mold ? and what effect will it have on the curing process ?

Done , mixed with fresh meat and in the curing room/box. Question : can one coldsmoke in your curing room ?

Thank You All - Al, Saline , Daveomak and Chef JimmyJ . Ill toss the lot into a bowl and add 27 kg of meat , spices and Culture for the fresh meat. Very responsive forum.Much appreciated . Also tried to contact the site whats4chow , left a comment on the u-tube Video , Also the Pizza Salami...

Thank you SmokinAl . It weighs the same as fine salt 3.5 g ( 10 tsp weighs 35 g ).I stuck to the recipe 80 g of Praque Powder for 3 kg and made 5 Pepperoni s from 6.6 kg meat ( 180 g praque powder #2 nitrite & nitrate) as well as a Starter cure Bactoferm TD 66 imported from Europe to South...

I got a recipe from : https://whats4chow.com/2016/12/01/how-to-make-pepperoni-spicy-and-aromatic-homemade-pepperoni/ 1kg beef and 2 kg pork = 3 kg meat . BUT 80 GRAMS OF PRAQUE POWDER #2 .This sounds and look toxic , as other recipes for Salami are 2.5 g /kg e.g. 3 kg should be 7.5 g ? What s...