- Joined Mar 30, 2012
Cured two pork loins one as Lomo with paprika, one with juniper Berry's and pepper. 45 days in chamber. Two smokes sausages smoked two hours and cured 20 days a Saucisson SEC and a Kabanosy. Fun process. First time using curing/fermenting chamber. All came out well. Next Spanish Chorizo and Italian Salami. But not until I get a proper sausage stuffer.