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Question about Cure #2…
I have a question regarding cure #2. First off, I’m a total newbie at making sausage and salami. While making my first batch of salami ever, a Genoa salami, I used 32-38mm hog casing. Which I’ve since realized was too small. This caused my salami to lose 35% of its weight in only two weeks...- Skamaniac162
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- Forum: Curing
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