Recent content by Rick Cardin
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R
umai chorizo and cure #1 also pancetta
went ahead and smoked all of the above to IT of 150. Everything turned out pretty good. chorizo and pepperoni lost some of their flavor and ended up being crumbly but will be used on pizzas so all is good. Pancetta turned out more like bacon but with a different flavor. Not what I was...- Rick Cardin
- Post #6
- Forum: Curing
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R
umai chorizo and cure #1 also pancetta
On the pepperoni and chorizo, I would be safe to smoke it to IT of 160 and just have a smoked sausage similar to summer sausage? Looks like the bellies will become bacon this weekend- Rick Cardin
- Post #4
- Forum: Curing
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R
umai chorizo and cure #1 also pancetta
Been following this site for many years just don't remember if I ever registered or not and had to create a new account. Bought the umai kits for pepperoni and Spanish chorizo. Followed the instructions except I used Fiesta curing salt which is cure #1 by mistake. I hung for two days in a...- Rick Cardin
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- Replies: 5
- Forum: Curing
