U.S. Veterans

Deepwoodsbutcher perfect doneness on that venison!

calldoctoday great looking apple sausage! I like the one coil look, placing that on the table for family style serving would be a moment of pride!

Tex_77 those are really a great looking coating on the chicken. That cast iron must give a nice even heat.

calldoctoday you probably got a good starter culture, and the one I tried back in the 90s pre-internet was probably cruddy. Back then you were lucky to find 1 of anything, and you certainly didn’t have reviews lol! I sure wouldn’t mind having a dry starter culture, so I don’t have to go buy chobani, if you’ll tell me the brand and where to get it!
Yours looks great!
Thx

JoeB hey, it was fun! I was a Math major in college… thats like the 4th time I’ve been able to use my degree ever lol!

Dave in AZ Sorry, i think I’m the one that dropped the “0” Your math is correct Dave… My bad. That’s the 2nd thing that stops working after 70

JoeB i think you maybe missed I edited my reply after I went back and checked… I don’t see the decimal error still? Thx

Dave in AZ Yep, been there and got the torn tee shirt a few times. The “1 - step metric pro” calculator is a great add to your tools. You are very welcome Dave

JoeB Thanks Joe! I checked, I think I have it right?
0.5 g per kg meat is what Marianski and directions on bag say, and is also what you typed?
55g per 100kg = 0.55 g per kg. Or 1000g. That’s what my recipe is, 1000g i.e. 1kg, so S.E. usage should be 0.5 g? Am I missing it somewhere besides where I list it in recipe?
Thx!