First Timer need advice

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1 week 1 day ago #15662 by RogueAtom87
First Timer need advice was created by RogueAtom87
Just received 32MM bags along with starter culture, spanish chorizo, pepperoni, and Soppressata seasoning. The booklet that came with it gives card for the different types of sausages and ingredients needed. I am assuming these seasoning packets cover everything except the salt and cure. For instance I wouldnt use seasoning packet for pepperoni as well as the other ingredients called out on card except for salt and cure.

I plan to do smaller 2 lb batches. Does anyone have experience doing this and utilizing the starter culture? It calls out for 5lb meat but wondering if 1/8 teaspoon good for 2lb and would you dilute in 1tbs water? I also noticed that the seasoning are put directly on meat instead of absorbing in water first. Does this cause certain parts to be heavily seasoned and others to not be?

Lastly the card in the packet does not contain recipe for the spanish chorizo. Can anyone provide what ratios are for pork and or beef that is called out along with salt.

Thanks!

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1 week 1 day ago #15663 by RRP
Replied by RRP on topic First Timer need advice
It might take a while for someone to come along here with your answers so if you are on Face Book there is an active group there that can probably answer immediately. That's:
UMAi® Salumi, Charcuterie and Dry Age Meats
Ron

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1 week 1 day ago #15664 by RogueAtom87
Replied by RogueAtom87 on topic First Timer need advice
Unfortunately not on Facebook

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1 week 1 day ago #15665 by RRP
Replied by RRP on topic First Timer need advice
me either! So that makes just the 2 of us in the world, huh?
I'm sure someone will be along here.
Ron

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