2 spicy, 2 peppered
All were eq cured with 2.75% salt 0.25% cure #2 for 10 days
Did not rinse off seasoning, wrapped in beef Bung, and innoculated with mold600
Hi /u/yo-boi-alex if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
sausagemaker1 on
Did you put them in the chamber right after making them?
3 Comments
Hi /u/yo-boi-alex if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Did you put them in the chamber right after making them?
My favorite, those will be great in 6 months.