Day 11 on dry cured sausage.

[CFLJOHN512]

Kind of excited to eat this stuff. It’s still got a while to go. Looking pretty delicious so far. I had a few guys help, which I appreciate greatly. Now just hanging tight till it’s ready.

 

[pc farmer]

Nice More details?

 

[CFLJOHN512]

Nice More details?

I used a pork butt. About 3.2 lbs along with the fat. Cut it into cubes about 2 cm. 3% salt, and 5g cure #2. Lots of black pepper, some garlic, coriander, red pepper flakes, red wine, and stuffed in natural hog casings.
this is my first go at it.
Here is the pic right after making them.

 

[pc farmer]

I used a pork butt. About 3.2 lbs along with the fat. Cut it into cubes about 2 cm. 3% salt, and 5g cure #2. Lots of black pepper, some garlic, coriander, red pepper flakes, red wine, and stuffed in natural hog casings.
this is my first go at it.
Here is the pic right after making them.

Cure is a bit high but should still be safe.

 

[daveomak]

Cure#2 in dry cured meats can be as high as ~4.4 grams per pound...
..ONLY BECAUSE it is 6.25% nitrite... The nitrate is way below maximums...

 

[SmokinAl]

Do you have a curing chamber?
Or are you one of those lucky guys who has a basement that is just the right temp & humidity?
Also I’m wondering why there is no white mold on it yet. Did you spray it with mold 600? Just curious!
Al

 

[CFLJOHN512]

Do you have a curing chamber?
Or are you one of those lucky guys who has a basement that is just the right temp & humidity?
Also I’m wondering why there is no white mold on it yet. Did you spray it with mold 600? Just curious!
Al

It’s kept in a spare bedroom closet with a small fan and the door cracked. I had a humidifier in there the first few days. No mold 600 used. It stays about 60 degrees in there, it has the first vent from the AC unit.

 

[SmokinAl]

It’s kept in a spare bedroom closet with a small fan and the door cracked. I had a humidifier in there the first few days. No mold 600 used. It stays about 60 degrees in there, it has the first vent from the AC unit.

Sounds like a perfect setup!
Al