This looks so good I couldn't stand it any more! Used 2 kgs. Of pork shoulder but no fat. Used it all on a other project. Also used t-spx culture since I had it. Followed the instructions as posted. I hope close enough. Marked the weight, wraped in Sera wrap to keep it moist since my room is on the dry side and hang it half hour ago to ferment. Keep my fingers crossed. Ps: I used the umai casings.
