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T
Lonza first attempt
I have been following the lonza recipe from "Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More" By Hector Kent. I used a jewelers scale to measure cure #2, everything was done "by the book." I had it in a ziplock for 2 weeks in a 38F fridge, rinsed, and hung the...
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