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  1. backcountrylivn

    Cured loins and sausage

    Hey bud and thanks for the info..great pics too..i recently did 20lbs of saucisson sec and sopressata...they dryed out relatively fast..like 10-12days.i stuffed them in hog casings...used proper amount of cure #2 and held at 58 degrees 70-75%humidity.and sprayed with mold 600 which worked...
  2. backcountrylivn

    Cured loins and sausage

    Looks nice.Couple questions for ya...first did u use #2 cure and starte r culture for the sausages?also are those hog casings?if not what size are they?
  3. backcountrylivn

    New from Nova Scotia

    Thanks bud
  4. backcountrylivn

    curing coppa and bresola question

    Hey.Ive been smoking meats and fish for around 10-15yrs now and it never gets boring.There is always something new to try.However ive recently began tryin to make some dry cured meats and have some questions.I have a curing room in my home(spare room/storage rm)in which i have the meats hanging...
  5. backcountrylivn

    New from Nova Scotia

    Hello there.My name is rick and i am an avid meat curing/sausage making enthusist from Nova Scotia Canada.Hope to share and learn much on this site.
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