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  1. R

    Dry sausage

    I’m looking to start a dry sausage I’ll ferment before hanging to dry what’s the best ratio for salt I’ve heard 3% of total wieght? How about insta cure cure? Anyone have a set amount of salt and insta cure they have had success with
  2. R

    Panchetta

    I need some help I am making panchetta it’s been in the fridge for 5 days now, and I made a crucial mistake my by putting enough salt and insta cure 2 for ten pounds of meat on five. I coated the belly with 135 grams of salt and 12 grams of insta cure 2 (2 teaspoons) aside from being to salty is...
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