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Dry Cure Meat - Salami; NEWBIE
Yeh I spent 4- hrs sat and 8 yesterday. But it was my first time and I learned how to do some things smarter and faster. I will do another batch in 2 wks. Plus I am going to make a cheat-sheet to follow as i prepare the batch next time. Thanks for all the input. -
Dry Cure Meat - Salami; NEWBIE
It was a 5 lb batch... I saw many videos with people doing batches without #2, but I wanted to be safe. I did have 3% salt ratio however. -
Dry Cure Meat - Salami; NEWBIE
I let them ferment 12 hrs in the laundry room. They are now in the basement at 58F and 72% humidity. I will make another 5 lb batch in two weeks just curious if I should toss out now that one batch or wait and see. -
Dry Cure Meat - Salami; NEWBIE
Well I finally tried my hand at making some salami. Made 3 batches this weekend. But on the last one I realized this morning instead of adding a teaspoon of Instacure #2 I added a teaspoon of Mold-600. I would imagine it is now trash.... Any thoughts?
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