Dry curing Spanish Lomo and Bresaola, rub with salt spices and insta cure 2, hang for 45 days 30-40% weight loss. Also made fresh pork sausage Kabanosy, Saucission and Andonille, Smoke for 2 hours, the first two curing chamber 20 days.
No, did not. I did check internal temp of sausage, got it to 156-160. The solid meat loins and tenderloins I used prage no 2 in salt and spice dry rub for 10-12 days in fridge before chamber. I got my old Osborne meat slicer out and cleaned up. Will slice and vacumn seal some this week. Will post some pics.