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Pepperoni Question
I just made 10# of pepperoni using the Sausage Maker Dry Pepperoni seasoning. It says cure 3 weeks at 40-50 deg. and 70-80% humidity. I don't have a room with that humidity, but do have one with that temp. Can I put them on a rack inside a tote with a dish of water in the bottom? I should have...- farmer jim
- Thread
- Replies: 8
- Forum: Sausage
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Hello
Hello all. We raise and butcher our own pasture hogs from farrow to finish for our own use. I have wanted to cure and smoke our meat for a long time. I attempted to dry rub some hams and bacon a decade ago but over did the salting of the bacon and didn't try again until this month. I got a New...- farmer jim
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- Replies: 2
- Forum: Roll Call
