Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. 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...
Top Bottom
Back
Clicky