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Dave, The temp for Umai Bags during the drying time to work is at about 38F. Thanks Dave, I'm going to throw it away and start over and do it right. A 100 bucks in meat is not worth the worry of friends and family getting sick. I need the peace on mind. Thank Guys for all your help Guys. I...

Hi Daveomak, So even though I have passed the 2 week curing stage and I'm in the 4th week of drying. I should add curing salt #2 now in the drying stage? I'm sorry I don't understand your chart as it pertains to my situation. How much #2(percentage of weight) and how long would I leave it...

Thanks Guys, I have ordered some Prague Powder #2.

Thanks For the feed back Steve H Thanks Chef Jimmyj, I have cured the meats for 2 weeks using an Equilibrium Dry Curing(2.5 % Kosher Salt and .25% Cure #1) method, I am now 4 weeks into the Drying stage in a refrigerator. If it is to go bad is there any indications I need to look for...

Hi Guys, The Title says it all I used Cure #1 instead of Cure #2 to do the cure. I have 5 Gabagools and 4 Lomos that are almost 4 weeks into DRYING, all are in Umai Bags. I did do the Equilibrium Dry Curing. Is this going to be a problem?

Hi Guys, Thanks for the feed back. I do have a scale. I do have a couple of questions: 1. The First Pork Loin I did, was roughly 2-1/4 lbs., so I used 500 grams of kosher salt 250grams Brown Sugar and a half of a teaspoon of Bolners Fiesta Curing Salt in a Tupperware for 4 days. Now what I just...

Hi All from Va I have just joined. I did my first Curing of a Pork Loin and I'm hooked. My first curing was simple, trimmed a pork loin with Kosher salt, brown sugar and pink salt. put it in the fridge for 4 days. Took it out, rinsed and wiped it down with white vinegar and hung it to dry for...

Hi Blake & All, I'm from Va also and just joined. Since I retired I have been getting into curing meat. Papa