Jesus de Lyon

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Now that's a salami! What's the recipe? How long until it's ready?
Thanks...the last one i made took around 5 weeks for reach 40% weightloss. Might be a little longer this time as I'm running the RH in my chamber a little higher.

Here's the recipe;

80/20 Pork ( I used a fatty pork shoulder..but you should use something leaner and backfat)

0.3% FRM52

0.3% Cure #2

1% Dextrose

0.25% Quatre De Spices (see below)

0.5% White Pepper

0.5% Minced Garlic

10% Spiced Wine Mixture (see below)

2.5% Kosher Salt

1 Beef Bung

Mold 600 Treatment

Quatre de Spice

2 Tbs White Pepper

1 Tbs Ground Ginger Powder

1 Tbs Ground Clove Powder

1 Tbs Ground Nutmeg Powder

Spiced Wine Mixture

1/2 Onion roughly chopped

5 cloves of garlic

2 cups of white wine

1Tbs Black pepper

Simmer until reduced by half
 
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