BGKYSmoker
Nepas OTBS #242
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Both of these are Poli recipes. I have not heard from Len in sometime to ask if i can post. All i can say is visit his site.Nice. Process?
Salciccia was at 5 weeksLooks GREAT! How long did it take to dry?
Its not as hard or dangerous as its led on to be. Just makes sure you use cure #2 and your equipment is clean.Nice, I really need to get into dry curing... just always have been nervous about it. Some day I will try it.
Nice, I really need to get into dry curing... just always have been nervous about it. Some day I will try it.
Its not as hard or dangerous as its led on to be. Just makes sure you use cure #2 and your equipment is clean.
Yes... and just what might that be.... I know there are cultures that need to be used, and different ones depending on the variables, but what about the environment that they're processed in? Certainly not just any ol' closet and how many of us out here in the real world have a "closet with the correct temperature and humidity"?? That's why I asked if he built a drying/curing chamber. It's not as simple as using a certain-certain culture and then just hanging it in the closet... that's an invitation for trouble. I've read and re-read the Marianski brothers book... it's just not that simple. Unless you live in a perfect environment for dry cured/fermented sausage, or create one... it's nothing to fool around with or people will get sick!!A closet with the correct humidity and temperature....... There ARE cultures that work at different temps.... Here is a new culture...
It's not the culture nepas uses but, he's been doing this stuff for over 20 years...
http://www.butcherspantry.com/starter-cultures/bactoferm-b-lc-007