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Frank N
Sausage making
Sausage making
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Lonza time!
Lonza time!
franksdrycure.blogspot.com

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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...
Lonza time!
Lonza time!
franksdrycure.blogspot.com

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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...

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Almost all Sopressata is done!
Good white mold. I added vegetable oil to two of the vacuum sealed Sopressata's
Almost all Sopressata is done!
Almost all Sopressata is done!
franksdrycure.blogspot.com
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