Toggle sidebar

Recent content by wellerjohn

Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Cooking with cure 2?

That bacon looks outstanding!
- wellerjohn
- Post #8
- Apr 16, 2018
- Forum: Curing
BERKSHIRE HOG BELLY BACON

Looks amazing....
- wellerjohn
- Post #55
- Feb 6, 2018
- Forum: Bacon
BERKSHIRE HOG BELLY BACON

Awesome, look s damn fine.
- wellerjohn
- Post #16
- Dec 24, 2017
- Forum: Bacon
Salami question

Thanks for the reply Charlie, smells great, just like salami should.
- wellerjohn
- Post #3
- Mar 17, 2017
- Forum: Curing
Salami question
- wellerjohn
- Album
- Mar 17, 2017
- Comments: 0
IMG_2871.JPG
- wellerjohn
- Media item
- Mar 17, 2017
- Comments: 0
- Album: Salami question
IMG_2872.JPG
- wellerjohn
- Media item
- Mar 17, 2017
- Comments: 0
- Album: Salami question
Salami question

Hope y'all can give me some advice. Made salami using recipe found in a sausage making book. Used 3% salt and cure #2 as well as Bactoferm T-SPX. It's been a month now and everything looks and smells great. Just got a new charcuterie book and reviewing the recipes and they call for...
- wellerjohn
- Thread
- Mar 17, 2017
- Replies: 2
- Forum: Curing
Cold Smoke Problems !!

Outstanding work
- wellerjohn
- Post #31
- Nov 25, 2016
- Forum: Bacon

Top Bottom

Back

This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.

Accept Learn more…