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Linguica
Finished smoking, here are the proportions if you'd like to try pork 25% fat content Salt 2.5% Garlic 2% Paprika 1.5% Cayenne .2% Corriander .25% Cinnamon .15% Clove .07% Allspice .15% Blackpepper .15% Red Wine Vinegar 1.5% Water 2% I cold smoke for an hour at 60-80 degrees. My next target... -
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finished new chamber
I finished my curing chamber and thought i'd share abit on it. It is a whirlpool model et8gtmxkq00. It has freezer on top. Everything was pretty straight forward. First I disconnected the thermostat and light in the fridge compartment. Then using a Dremel cutoff wheel I cut through the plastic... -
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Hog Jowl and Guinea egg Sandwich
Makes a great anytime sandwich! -
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weight loss
How much weight loss is desirable during the first 24 hrs of salami fermentation?
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