We;ve been a little busy

[dave54]

Making Supresatto with cyceltrash

finally done ,100 lbs hanging to dry

 

[scarbelly]

Looks great - care to share the recipe with us 

 

[dave54]

Looks great - care to share the recipe with us 

1 Tablespoon of salt for every 3 lbs. of meat

Red peppers to taste

Black Pepper to taste

Red pepper to taste

1 number 10 can to every 50 lbs of meat

With two jars of hot red pepper paste
let hang for six weeks in 60 % humidity
 

 

[boykjo]

1 Tablespoon of salt for every 3 lbs. of meat

Red peppers to taste

Black Pepper to taste

Red pepper to taste

1 number 10 can to every 50 lbs of meat

With two jars of hot red pepper paste
let hang for six weeks in 60 % humidity

Please be more specific on your recipe. It is very vague and unsafe what you have posted
 

What about cure??????????????????????????

Joe

 

[cycletrash]

just salt.

 

[couger78]

What about cure??????????????????????????

Jo

just salt.

Hanging 100lbs of raw sausage with no cure for six weeks? Room-temperature?

Kevin