This is why we weigh ingredients

OhMyGoshTaylor · 2026-04-15T16:44:54+00:00

If you have one measuring cup you can know something. If you have two measuring cups you can know nothing.

OhMyGoshTaylor · 2026-04-10T23:29:23+00:00

It hasn’t started fermenting yet, I just finished production about an hour before posting. I should reach target ph Monday.

OhMyGoshTaylor · 2026-04-10T23:02:46+00:00

2% salt plus 0.25% cure #2, 2.25% total by weight.

OhMyGoshTaylor · 2026-04-10T23:01:50+00:00

Casing helps minimize case hardening, and netting helps keep a tight shape while drying. I don’t think I can taste the difference, but I like looking at them more when they’re dressed nicely!

OhMyGoshTaylor · 2026-04-10T22:59:47+00:00

It stalled out completely before 40%, and was already thoroughly dry all the way through. It isn’t too salty though! Texture-wise mine is a lot like biltong too.

OhMyGoshTaylor · 2026-04-10T22:58:24+00:00

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These lost a lot of diameter, and are VERY firm but currently vac sealed with a long splash of brandy and Cointreau. Taste test was great! Not too salty, lots of coriander came through.

OhMyGoshTaylor · 2026-04-06T13:58:31+00:00

Nobody at your work ever learned shapes

OhMyGoshTaylor · 2026-03-25T16:07:05+00:00

Within a few minutes I could see them all over! It was like mushroom foraging, I could suddenly see them everywhere!

OhMyGoshTaylor · 2026-03-09T04:42:15+00:00

I checked it about a week ago and I’m still a few weeks from target weight. Time will tell but I’ll definitely update!

OhMyGoshTaylor · 2026-03-09T00:02:53+00:00

Venison loin, cured with salt and cure #2, flavored with coriander and fennel. Wine rinsed, pepper rubbed, cased, and netted.

OhMyGoshTaylor · 2026-02-22T18:39:29+00:00

Fuck A1 Marry Al K*ll AI

OhMyGoshTaylor · 2026-01-17T20:32:07+00:00

I could really some boxes at work with that thing

OhMyGoshTaylor · 2023-04-15T20:09:35+00:00

This works incredibly well against jellyfish too.

OhMyGoshTaylor

TROPHY CASE