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Starting from scratch gonna ask first this time I got 21.25 pounds of pork make sopressata I use. 25 cure and 2.5 course yes? Any suggestion on paprika and pepper as well ? I plan on going by eye/taste with that and hot peppers but will weigh as well
Atomic yiur awesome but means I need to do 150 more pounds . Do you think freezing and slowly adding it will be OK I appreciate all yiur info you guys are great
Got to thinking might just try to freeze I can add small amounts when I do pepperoni or any ground pork I use if I keep it at a small percentage that should be OK? That way I still get to use it doing a new batch this weekend and all by scale :)
It was 300 grams cure and 4 teaspoons of pickling per 34 pounds
We had a recipe which Was all in teaspoon, was 1 top per 10 pounds cure 1 tsp per pound pickling. Pepper hot pepper and paprika was basically by eye
Like I said just Dicked up and pretty much went opposite
I used 2% cure...
I'm a bit worried I overdid the salt on my sopressata. I was told to use 2% but I used almost all curing salt with a mix of pickling salt it's not the pink cure it was like a fine ground white salt but was purchased from the deli . Looking back that seems to be like 5 times what I...
thanks for the warm welcomes,
done some smoking allready, but all just kinda do and learn kinda thing.
look forward to some good reading.
Done some good jerked/smoked wings that went over well, as well as some good jerky made from pork tenderloins. still working on the perfect rib,
but going...
Hey guys, looks like I stumbled apon a nice little hang out.
Kinda new to smoking, but have experimented a bunch over the summer.Looking to try some keilbasa, both pork and turkey this fall, hopeing to find some good recipes and tips on here to go with.