Profile cover photo
Profile photo
Frank N
Sausage making
Sausage making
About
Frank's interests
View all
Frank's posts

Post has attachment
Public

Post has attachment

Post has attachment
Public

Post has attachment
Public
Lonza time!
That time of the year. Let's kick it off with some Lonza! 14 LB. PORK LOIN I use the salt box method. Just rub it all over and what sticks is the final salting Two days of briining Wrap in cheese cloth  Netting. I pass it through a PVC pipe much easier.  No...

Post has attachment

Post has attachment

Post has attachment
Enjoy!

Post has attachment
Sopressata Recipe
1 pound pork fat, diced 4 pounds boneless pork shoulder, diced (Berkshire Pork is the best) 1.5 ounces kosher salt (about 3 tablespoons) 1 teaspoon Curing Salt #2  1/4 to 1/2 package live starter culture Bactoferm 1/4 cup distilled water 3 tablespoon dextro...

Post has attachment
Almost all Sopressata is done!
Good white mold. I added vegetable oil to two of the vacuum sealed Sopressata's

Post has attachment
Lonza #1 is done!
Very tasty if I must say so myself! Creamy, not too salty, and nice pork flavor! Lost 33% weight, lets cut her open! Nice pink color, tender and creamy...delicious!
Wait while more posts are being loaded