Denny O Hang in there. I sure do wish you lived nearby, we would give you all you need. Was there a Live Stream Today? I did not see anything about it until I was finally able to log on a few minutes ago? Let us know how those dermaters go. I hope to get enough of the San Marzianos or anything before it starts getting too hot to can up some homemade pascetti sauce & salsa, but I better not start counting any chickens yet. The problem us usually getting enough at any one given time.

processhead Thanks for the tips.

Dumb and Dumber is definitely on my top 10! National Lampoons Vegas Vacation is on there as well.

I get the daily digest from Meatgistics. I could read through the email, and click on a topic I wanted to read. This would open the web site and I would get a popup that asked me to sign in or register. There was an X at the top of this popup and I could click on it, and continue reading. In the new web site I get the popup but there is no X at the top. When I sign in the site takes me to a start page instead of the topic I wanted to read. I now have to go through the sign in and then back to the email to click on the topic I want to read. Is there some way that I we can get the X back on the popup, or set the web site so that it goes back to the topic that was open before having to sign in?

paulshan63
Real pepperoni is a dried fermented product. Usually dried to 35 to 40% weight loss over several months in controlled 51f and 75% relative humidity chamber. After being fermented down to a pH below 5.2 (I like below 4.6) to protect it from spoilage.

Smoking a sausage for a few hours will never be able to replicate the meat texture you expect, it will seem soft.

You could put in fridge and dry 1 day, then seal in bag 1 day to let interior moisture equalize so you don’t get hard exterior case. Then exposed dry, then bag, repeat until desired hardness. Weigh it and target 35% weight loss.

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