Let me recommend two things, first off use an Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting.
Here is the ratios I use
% of Meat & Fat
Belly Blss/Rind on
I used the dish like tubs many of you shared, After processing a few whole hogs I made the step to commercial meat tubs and I am so happy I did.
As Dave said get a grams scale. I fought using metric for years. I no longer use recipes I use ratios. Cure #1 and #2 is used at .25% use a spread sheet to develop you recipes into ratios. You will be able to duplicate recipes with out issues. As 50 grams of salt is 50 grams of no matter...
In my opinion no started is needed I took the advice of Robert Goodrick for Vancouver BC I started with whole muscle an my chamber is developing it on mold. He also does not use any starter in his salami. Dave you would need a CDC environment. You can reactivate a culture using...
using a grinder to stuff your sausage will be the most frustrating part of the whole process. I know from experience, be careful are the grinder will heat up your meat and cause the fat to smear. If the mixer has a metal detachable feeder chute and auger housing place it int he freezer for an...