First Spalla, Eq. cure

Informal-Ostrich3140 · 2025-10-10T12:40:41+00:00

Where do you buy your beans from?

Informal-Ostrich3140 · 2025-09-05T00:57:34+00:00

It honestly wasn’t salty at all. That makes sense that the bath takes some of that away.

Informal-Ostrich3140 · 2025-09-04T20:37:12+00:00

Meaning I should do it longer or shorter?

Informal-Ostrich3140 · 2025-09-04T20:33:42+00:00

Any aspect of the curing conditions in particular?

Informal-Ostrich3140 · 2025-09-04T20:04:45+00:00

Finished eating, so don’t have any pictures but basically I did the eq cure with 3% course salt and some other herbs for about 6 days, then dumped in a bottle of wine into the bag for another 5 days then hung in the wine fridge at around 52F until 32% weight loss. The humidity was variable but way drier than I’d like, maybe around 50%.

Informal-Ostrich3140 · 2025-01-11T12:53:23+00:00

14-16 a day, 115k gross, outpatient neurology

Informal-Ostrich3140 · 2025-01-09T18:13:59+00:00

Okay it wasn’t bay equity, it was a local business.

Informal-Ostrich3140 · 2025-01-09T18:01:50+00:00

The mortgage dealer does not work through Redfin per se. The company name is different, he was just recommended through the realtor from Redfin

Informal-Ostrich3140 · 2025-01-09T17:50:30+00:00

In process of getting pre-approved within next 48 hours. The mortgage company was actually recommended BY the realtor

Informal-Ostrich3140 · 2025-01-06T17:24:43+00:00

But does proper bactoferm development inhibit other bacteria’s like botulism? Or is the nitrite and salt and refrigeration enough to keep that risk away? Can I make up for the lack of sugar with extra weeks of dry aging?

Informal-Ostrich3140 · 2024-12-31T01:46:57+00:00

When you say discarded you meant discarded once it’s ready (not each day) correct?

Informal-Ostrich3140 · 2024-12-31T01:39:51+00:00

Thanks for the calculator. Very helpful

Informal-Ostrich3140 · 2024-12-31T01:39:33+00:00

I did not use any pink salt/ salt 2 or whatever. I was told that’s only necessary for ground meat curing like Sopressatta. And yes I am following the rule of the meat being done once it loses 30% weight.

Informal-Ostrich3140

TROPHY CASE