Arizona

Andrew N
Welcome.
I suggest you not assume anything about availability and shipping, and rather just get in contact with the #1 worldwide producer if meat cultures and biotics, Chr. HANSEN. They ship all over, with packages that easily tolerate normal shipping and heat. For example where I live in Phoenix, Arizona. I recently contacted them and rapidly got return emails from both a tech specialist as well as my area sales person.

They are a global company, and their web page lists South Africa as one of their regions, with an email contact for SA of general_enquiriesZA@chr-hansen.com.

Here is their webpage, where you can further research contacting them:
https://www.chr-hansen.com/en/food-cultures-and-enzymes/global-distributors-fce

Here is their contact page for their South Africa office:
https://www.chr-hansen.com/en/contact/za-centurion

Good luck!

Tex_77 OOOHHH am I gonna have fun with https://www.drovers.com/news/ag-policy/usda-withholds-names-farm-subsidy-payment-recipients next podcast, I didn’t catch that one. We actually only had a few of the same stories this time!

Okay, there does not appear to be a way to set that up that I can find. i sent a message to the company to see if this is possible and if it is I will get it switched so it resets overnight instead of 24 hours.

I probably should have checked if it was possible first, sorry!

I am with Idaho Smokey I think the reason for the differences is the difference between cure #1 and cure #2. Cure #2 has nitrates and nitrites. The nitrates break down into nitrites, which break down into nitric oxide which provides the curing power. So, because we are holding for a shorter period of time than normal for using cure #2 they might have been calculating it by the amount of Nitrites in the cure, knowing that all the nitrate wont break down into nitrites in that time. However, the nitrates in cure #1 are a very small amount…it seems like a lot of cure for a 4 lb roast.

Mcjagger I will try to take some photos of what I have been doing the next time I do it but it is fairly easy. I think I have been adding the vinegar a tad early in the process so I am going to try adding it later the next time I do it.

Odds are 1-50…we might have to adjust that. I don’t want to run out too fast but it might need to be quicker than that. I will revisit in a few days. Also, yes as Ric D'Intino says, it is daily but I think it resets at 24 hours, not at midnight. Would people prefer a midnight reset?

salmonmaster I’ve done it before. Smoked for 10 hours then as I was leaving for the night I put it in the sous vide until I got back in the morning and put it back in the smoker to dry it out a little more and recreate the bark. No matter which way you go I highly recommend finishing it up for at least a few hours in the smoker.

Andrew N welcome, I haven’t seen him on here in a really long time but on the off chance he still logs in I am tagging another user we have from South Africa…his name is Andrew too…I wonder if it is you and you lost your password? Andrew either way, an at least somewhat local guy might be able to help more.

scottfletcher thx for the in depth tamale recipe! I enjoyed it.

HerbcoFood wonderful looking venison… well heck, I want those shrooms and pasta too!