Tips and tecniques on dryng drying, curing etc.
by Wallaby » Thu Jun 28, 2012 1:51 pm
I just sliced a pepperoni that I had made and was disappointed. Was dried to 30% weight lose and tended to crumble when sliced. Possibly not enough fat? Used pork shoulder as the meat.
Thanks
Mike
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Wallaby
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by bwalt822 » Thu Jun 28, 2012 6:23 pm
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bwalt822
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