BGKYSmoker
Nepas OTBS #242
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Had 5 pounds of ground pork in the freezer for 60 days.
Time to make some UMAi hot sopressata.
Salt and cure 2 mixed together.
Use some tape if you have a hard time getting your UMAi bags open.
Mixed and ready for stuffing the bags.
Using 70mm. Got 3 chubs.
Going to use my biltong dryer for the fermenting process, i can get 80* with the 80w bulb.
The top fan draws up. I have screened vent holes at the bottom.
Time to make some UMAi hot sopressata.
Salt and cure 2 mixed together.
Use some tape if you have a hard time getting your UMAi bags open.
Mixed and ready for stuffing the bags.
Using 70mm. Got 3 chubs.
Going to use my biltong dryer for the fermenting process, i can get 80* with the 80w bulb.
The top fan draws up. I have screened vent holes at the bottom.