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Recent content by hoha_haze
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First run at sopressata in my DIY curing chamber - no white mold after 5 days?
I've started 6 sausages in my DIY curing chamber (still under construction). I used pork rib tips, deboned, and seasoned with these quantities: Ground Pork Weight (lbs) 6 lbs 2304 grams Ingredient % Calculation Koser Salt 2.65% 61.1 grams Insta Cure #2 0.26% 6.0 grams Minced Garlic 0.26% 6.0...
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