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Just spent the day getting together some numbers for dry curing and wet curing. Hoping those with some solid experience could take a look and let me know if I am off with my numbers. One thing I was not able to find information on was PPM on ham versus sausage. I am using 156ppm on both...

First Post! Below is a photo of 50lbs sausage hanging in my fridge. They are the same color now (12 hours later) as they are in this photo from last night. It's been awhile since I did my last batch and I am thinking that I should see a little pink or curing effect by now. I need to cold smoke...

Hi Everyone - Just a quick hello, 20 years in restaurants running, cooking, success and failure just like life.. Got serious about BBQ and Charcuterie about 4 years ago. Slaughtered/Butchered a Red Waddle 2 years ago and took it all the way down to Dry (9 month - 55%WL) Soppressata Salami and...