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  1. kdawger

    Too much salt soprrssata

    Yes good to knos cause I'm gonna freeze 15 pounds rest I left to hang just to see what comes of it
  2. kdawger

    Too much salt soprrssata

    And Thanks
  3. kdawger

    Too much salt soprrssata

    Yes the would be. 25% and 2.5 for 2.75 pretty close the rest I'm OK with
  4. kdawger

    Too much salt soprrssata

    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
  5. kdawger

    Too much salt soprrssata

    Perfect you guys rock gonna do another 30 pounds anyways than freeze
  6. kdawger

    Too much salt soprrssata

    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
  7. kdawger

    Too much salt soprrssata

    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 :)
  8. kdawger

    Too much salt soprrssata

    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...
  9. kdawger

    Too much salt soprrssata

    Dumb question maybe but would it "wash" out if I cut them open and soaked in water to at least salvage meat for something ? I stuffed them on Saturday
  10. kdawger

    Too much salt soprrssata

    Total bummer they looked so pretty lol good luck it was only 30 pounds better luck next year
  11. kdawger

    Too much salt soprrssata

    Yeah it's a number 2 she gonna he garbage than right don't know what I was thinking at time
  12. kdawger

    Too much salt soprrssata

    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...
  13. kdawger

    new smoker from Ontario

    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...
  14. kdawger

    new smoker from Ontario

    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.
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