BGKYSmoker
Nepas OTBS #242
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Small batch for me on these.
First the casings.
Hog 43mm
Dont let anyone tell you they go bad after a few months....BS
Keep them salted covered and in the fridge.
You will need to condition them for a day.
Water and about 1T vinegar.
My mix.
Not pictured is the bactoferm 007, mold 600, LS and red wine.
Using the smaller scale for small batches.
Salt.
Cure 2
Onion
Garlic
BP
WP
Nutmeg
All in the container, mix good.
Im going to give a few quick pulses. Put back in container, cover.
The pork is still frozen so i will grind and finish tomorrow.
First the casings.
Hog 43mm
Dont let anyone tell you they go bad after a few months....BS
Keep them salted covered and in the fridge.
You will need to condition them for a day.
Water and about 1T vinegar.
My mix.
Not pictured is the bactoferm 007, mold 600, LS and red wine.
Using the smaller scale for small batches.
Salt.
Cure 2
Onion
Garlic
BP
WP
Nutmeg
All in the container, mix good.
Im going to give a few quick pulses. Put back in container, cover.
The pork is still frozen so i will grind and finish tomorrow.