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- Users: wellerjohn
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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
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- Forum: Curing
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