Hi Doug and welcome to our circle! When I saw your post yesterday I was going to give you my two cents worth right away but then I could not think of anything positive to say, so I decided to think about it and wait until this morning. But despite sleeping on it, I still cannot see anything of meri...

Hi Doug first off let me welcome you to the forum ! You seem to be well aware of the safety issues with your method and feel the taste difference is worth the risks you take. Most of us here probably don't agree with you. That being said If you care to revisit the relatively low, (68-72f) fermentat...

Here is our sopressata recipe brought up to the year 2015. Curious to see what others think of this. 10 kg pork shoulder cut lean 2.3 % NaCl .25% Cure #2 480 ml red wine (homemade) 2% pepperincino in polvere (senesi peppers dried and ground) Cayenna to desired heat (about 2 tablespoons works for me)...