BGKYSmoker
Nepas OTBS #242
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Finally able to do some salami cranking after the hand surgery.
Going with UMAi Spanish Chorizo in 50mm bags.
Going with a 72 hour fermentation in the front salumi closet.
I mix the bactoferm with 1/4 cup cold distilled water and a pinch of dextrose, mix good, sit aside and add last.
Run the meat all the way to the end of your tube so you dont get an air pocket.
BBL
Going with UMAi Spanish Chorizo in 50mm bags.
Going with a 72 hour fermentation in the front salumi closet.
I mix the bactoferm with 1/4 cup cold distilled water and a pinch of dextrose, mix good, sit aside and add last.
Run the meat all the way to the end of your tube so you dont get an air pocket.
BBL