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  1. mski2

    UMAI Capicola

    Just cut open my Capicola , Cured 10 days. Dried in UMAI Bag 7 1/2 weeks. Very good , not salty , a fresh clean taste. I do believe the traditionally cured dried has a more complex flavor.
  2. mski2

    Wet #2 cure

    Hi, I had a Pkg of cure #2 from sausage maker, it was damp , came that way. when ordering from craft butchers pantry for $5 I thought i would get some and toss the wet stuff Well the same thing with this damp, not clumping but damp, just concerned about the weight difference . All the #1...
  3. mski2

    Bacon Cure with Dextrose

    Hi, Anyone know the ratio to substitute Dextrose for Sugar in a dry bacon cure ? When I use sugar or honey I get burnt bacon, I had a recipe for cure with dextrose but it was way too salty and not measured by weight. was wanting to use a cure calculator and just upping the sugar calculation...
    • mski2
    • Thread
    • Replies: 13
    • Forum: Bacon
  4. mski2

    MES 40 Toxic Fire

    Hi, New here but need to know if anyone had their MES catch fire. Mine arrived last week, 1 or so hours into the break in or seasoning it caught fire, smelly black smoke with toxic smelling fumes , no chips were added, looks like the insulation ignited. Called Masterbuilt, they had me send...
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