Black Ops Salumi

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Nepas OTBS #242
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Dec 25, 2010
Rineyville, KY
Black Ops.....Just what I call it.



Wife is doing the mixing, I said lets use the mixer......nooo

Full mix.

Stuffed into 50mm UMAi. And in the proofer for fermenting at 74*

Pork shoulder 100% 2kg
HC Black seasoning 5% 100g
Pink salt #2 0.25% 5g
Dextrose 0.3% 6g
Bacteria BLC-007 0.022% .44g
Distilled Water 1.5% 34g
Hitching a ride myself! I really dig these kind of projects!
That falls under the Willy Wonka secret
That looks like it's gonna be good. I did a black garlic & squid ink salami, people love it.
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Reactions: Buckeyedude
Indeed. HC Black is listed in the recipe.
I got a 3 pack of HC and I tasted the RED and it so salty, not sure if I can use it.
Anywho BGKYSmoker BGKYSmoker I use those tubes as well and really like them.
Very creative way to use the rub.
Good luck on your wait and looking forward to the finish. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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